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COPYRIGHT DEPOSIT
HOME AND WORLD SERIES
HOW WE ARE FED A GEOGRAPHICAL READER
BY
JAMES FRANKLIN CHAMBERLAIN DEPARTMENT OF GEOGRAPHY, STATE NORMAL SCHOOL LOS ANGELES, CALIFORNIA
THE MACMILLAN COMPANY LONDON: MACMILLAN &
1903 All rights refierved
CO., Ltd.
THELiLRARVOF
1
CONGRESS.
1
PREFACE In the ordinary
co.urse. of
most
events,
indi-
viduals take some part in the manifold industries
which engage the mind and the hand which alone our present-day
the
daily
life
of
every
can be touch
activities
member
whether child or adult, worker or
A
man, by
civilization
These great world
maintained.
of
of
society,
idler.
chain of mutual dependence, too often un-
;vcognized, binds together the
human
of the
family, whether they belong to the
community earth.
members
or dwell on
The
same
opposite sides of the
links of this chain are
made up
of
the articles which constitute our daily food, our clothing, homes, fuel, light, our
means
of
com-
munication and transportation, and only by continuous cooperation are they kept together.
The highest motive
in education
is
-
to present
the conditions which will lead to the most complete living
)
to build
up the best
possible
mem-
PREFACE
VI
bers
society;
of
individual
which he
who
develop
to
does not understand the
finds himself a part,
sympathy with
its
conditions
An
character.
life of
cannot be in
full
and hence cannot
be of the most service to himself or to others.
Only
to the extent that education
and
life
follow
the same general course, can each be truly suc-
Far too
cessful.
acquaint
little is
children
done in our schools to
with their relations to the
great industrial and social organization of which
Even grown persons have,
they are members.
as a rule, a very indefinite
knowledge
of these
relations. It is
of
a recognized principle that our knowledge
geography has
edge of the home.
foundation in our knowl-
its
The natural connecting
link
between the immediate surroundings and the outside world
home.
is
the
Through the
2?7'ese7it
daily
life
of the
industries seen in the
com-
munity, the commodities in general use, and the history of their creation and supply, the pupil
acquires an insight into the
life
about him as
well as into that of other parts of the world.
He
also realizes the great truth that the world
PREFACE and
VII
people are in intimate touch with him.
its
In this
way
routes
which
progress,
he
led back
is
civilization
which
it
and forth along the has followed in
also follows to-day, as
its
man-
kind clasp hands across oceans and continents.
Thus the remote and abstract become immediate and concrete.
Facts are seen in a setting of
and interesting
reason, and a logical
the study of physical, climatic, and ditions
is
basis for
human
con-
furnished.
This study begins with the commodities in constant use and finally encompasses the whole world, but always with the operations.
home
It will create a
as the base of
knowledge
of the
interdependence of individuals, communities, and nations,
and a genuine respect
for the
Without
it
is
not likely to be overestimated.
a true democracy cannot long exist.
Reading should not only serve tion
and the expression
in the printed
page
;
ulate to neio thought
reasoning.
of
The importance
the hands and for the worker. of this respect
work
On
this
it
—
of the
for the acquisi-
thought contained
should, in addition, stimto independent
power
account questions are
in in-
PREFACE
viii
serted
which the pupil
are suggestive of a
much
of the questions
larger number, which
They
not at
No
Too
teacher.
found in books do not
power
'^stimulate thought" or "independent
reasoning."
These
to answer.
worked out by the
should be
many
is left
in
are purely informatory and
formative.
all
attempt has been made to treat every
Those in most general
article of food.
use, as
well as those which will best serve to develop a
knowledge of geographical man's relation
A
to
ways
of
man, have been chosen.
given industry
ferent
and
conditions
is
pursued in somewdiat
in different places.
It
dif-
has not been
thought wise to describe each modification in these pages.
For example, the method
dling wheat in California
employed
in Minnesota.
will be increased
if
is
different
The value
of han-
from that
of the
work
the teacher will bring out
these points.
All places mentioned should he cated, both as to position
on the
and with reference to the home. oped from the standpoint of
definitely lo-
map
or globe
When
direct,
devel-
personal
PREFACE interest, a
as
well as
knowledge of
other
IX
of the location of places facts
mentioned
is
most
likely to be retained.
The fully
used have been very care-
ilkistrations
selected
for
their
teaching value.
They
give a clearness to mental pictures which can be
derived only through observation of that which the illustrations symbolize.
Much
experience in
the use of geographical illustrations has
shown
that pupils need to be directed in their examination of them.
To
secure the best results they
must be made the centers
of thought-developing
questions.
Thanks are due the Pillsbury-Washburn Flour
Company of Minneapolis, the Swift Packing Company of Chicago, the Walter Baker Company of Dorchester, the United Fruit ComMills
pany
of
New
Orleans, and Dr. Charles U. Shep-
ard of Pinehurst Plantation, for the excellent illustrations furnished
by them.
JAMES FRANKLIN CHAMBERLAIN. State Normal School, Los Angeles, March,
1903.
CONTENTS The Past axo the Present ^
The Story of
How OUR
a
.
Loaf of Bread
INIeat is supplied
1
7
18
Market Gardening
32
Dairy Products
41
Butter Making
44
Cheese
VFhe
50
Industry
Fishin(j
.
54
Oyster Far:ming
64
A Rice Field
70
How Sugar
is
.
made
77
Beet Sugar
Maple Sugar
Where
84 87
.
Salt comes from
Macaroni and Vermicelli
91 99
On a Coffee Plantation
104
The Tea Gardens of China
113
A Cup of Cocoa A Cranberry Bog
120 .
The Cocoanut Islands of the P \CIFIC
131 139
xu
PREFACE PAGE
A Bunch of Bananas How Dates grow The Orange Groves of Southern California
A
Visit to a
Vineyard
Nutting
A Walnut
146 155 .
165 174
184
Vacation
187
Chestnuts
193
A Bag
195
of Peanuts
Assorted Nuts
201
A
206
Strange Conversation
HOW WE ARE
FED
HOW WE ARE
FED
THE PAST AND THE PRESENT Long, long ago people did not
live as
we do
Their homes were very different from
to-day.
ours, for they
were made of the skins of wild
animals, of the limbs and bark of trees, or of
There were no stoves, chairs,
grasses.
beds in their houses.
tall
tables, or
Instead of lamps, gas,
or electricity, a fire on the dirt floor or in front of the house, furnished the light.
The
clothing of these people
as their homes.
It
furs in cold countries
was as simple
was made of skins and and
in
warm
countries of
braided grasses and the fibers of certain plants.
You may
be sure that tailors and dressmakers
were not consulted as to the latest styles did tailors
styles, for the
not change and there were neither
nor dressmakers to talk
to.
Each family
HOW WE ARE FED
2
made
own
its
and there was not a
clothing,
sewing machine to be found.
How needle
would you
use a bone for a
to
like
Sometimes, instead of sharpened bones,
?
The sinews
long thorns were used.
of the deer,
some other animal, usually furnished the
or of
thread.
When went and
the people were in need of food, they
into the forest
Wild
fruits.
means and
and gathered
roots, nuts,
were
animals
by
killed
such weapons as bows and arrows
of
and
spears,
fish
were caught in the lakes
and streams.
The food was not cooked
as ours
is
for, as
;
I have told you, there were no stoves.
Some-
times the meat was
some-
times baked
but to
it
a variety of
when
anything. people
in a hole filled with ashes
was often eaten raw.
have
times
it
When
feasted,
for
your
food,
was very food
was
How
breakfast
It
it
fire,
and
coals,
was not easy
and there were
difficult
and when
were often hungry. wait
broiled over the
to
obtain
abundant,
was
scarce,
would you while
your
the
they
like
to
father
THE PAST AND THE PRESENT went
to the
woods or
something to eat
When
the
3
to the river in search of
?
meals were prepared, they were
not neatly served as yours are, but each person
Fig.
1.
— Indians at Dinner.
took his portion and sat on the ground while he ate
it.
All of this seems very strange to you, I know. If
you
live in the city,
you are accustomed
to
seeing the butcher, the baker, the milkman, and
the grocer call
every da3^
There are stores
HOW WE ARE FED
4
where people can buy whatever they want to eat, drink, or wear.
could live in such a
but there are people
You wonder how any one way as I have described, who live in this fashion
although you have never seen any of
to-day,
They
them.
When
think they are to be found?
way,
in this
Where do you
are uncivilized.
it
people live
takes most of their time to provide
themselves with the things that are necessary to
They have
life.
ways
their
little
of living
Civilized
people
provide food, some houses, and
do their work
gives
much
to learn
make
clothing, fuel.
Some
some build
Each one does
In this way, you see, they learn ])etter
and
better, because each
time and thought to one kind of
something about the world and
and our food
clothing,
uncivilized people,
It
work.
their
we is
its
Think how much better our homes, our
people.
tages
divide
This plan gives each one time to study
work.
and
and of thinking.
some furnish
his or her part.
to
opportunity to improve
are,
than are those of
and how many other advan-
have.
only possible to live as
we
do,
when
THE PAST AND THE PRESENT
one works for others as well as for him-
eacli
If
self.
any one
must
suffer until
place.
It is to
in
Fig.
do his part, the rest
fails to
some one
is
found to take his
prepare yourself to do your jMi^t
some useful work
2.
for
others, that
know
just
you are
— White People at Dinner. You do
going to school day by day.
what that work
you to remember that It is
6
all
is
to be, but I
honest work
now
not
is
want noble.
not so important ivhat vjork you do, as
that you should do your
work
ivell.
No
it is
matter
HOW WE ARE FED
6
what your work may
you can carry
and helpfulness
in your face
you do
be,
your heart.
If
known and
loved.
coarse clothes, and lack of
money
you
this,
Hard work,
in
sunsliine
will
can never hide these
be
things, neither will
the
clothing cover a selfish or untruthful
finest of
nature.
Let us look at this dinner table loaded wdth
good thiugs to eat and drink.
There are bread,
butter, meat, vegetables, milk, tea, fruits,
and
many
per-
You
other things.
see at once that
sons must have worked to provide this food, for
only a suiall part of the work was done in the If these
kitchen.
you
things could but speak, they
might
tell
tales.
They have been gathered here from the
fertile
plains
South,
from
Pacific
of
the
Brazil,
Ocean,
from the
stories
from
as
wonderful as fairy
West, from
the
from the islands far-off
w^aters of the sea.
China,
sunny of
the
and even
THE STORY OF A LOAF OF BREAD lu the dark granary of a farmer's barn in
North Dakota once lived a modest family of
The
grains of Avheat.
snmmer and were
this
cooler. in
Soon
they had
been
The swallows, whose mud rafters overhead, told
the
to tlie
days of the
dark room, soon grew shorter nests
the wheat
was coming, and then flew
brothers that winter
away
warm
during which
time,
ph\ced in
bright,
balmy sonthland.
Ijiting
winds and blinding snow came
sweeping over the level land.
Sometimes the
farmhonse was almost hidden nnder the
drifts,
and the farmer had to shovel ont a path to the barn, so that he conld feed the horses and cattle.
By and by
the days
appeared, and
the
The farmer and and
harrows,
grew warmer, the snow
birds retnrned one by one.
his
and
dis-
men
got ont their plows
prepared
seeds soon to be planted. 7
the
soil
for
the
now WE ARE FED
8
The wheat was now shoveled mto sacks and taken to the
Here
fiekls.
it
was placed
in great
machines drawn by horses, which scattered evenly over the land and at covered
it
with
soft
the
same time
The men whistled
soik
and sang as they worked, and blackbirds, birds,
and larks flew back and
and searching
for bugs
it
bine-
forth, singing
and worms, as well
as
for the shining kernels of wheat.
The wheat was not content
to
ground, but kept trying to push the
world.
shower, like
over the
out into
itself
came a warm
One
night
the
next morning what looked
and
tiny,
remain under-
there
green blades of grass appeared
all
field.
All through the spring and
summer
the wheat
kept growing, and finally there appeared at the ends of the stalks clusters of kernels, just like those which the farmer had planted. these kernels or thirty.
As
had produced families
Some of
of
twenty
These clusters are called heads.
the south wind passed over the field
it
brought the wheat messages from Minnesota, Iowa,
Illinois,
Indiana, and other states, telling
THE 8T0RY OF A LOAF OF BREAD
11
who were already turning golden summer sunshine. One day some of
of
relatives
in
the
the kernels tliought they heard a
Do you
California.
The grain
think they did
some
in
voice from
of
?
was
the fields
called
This was because the grain had
winter ivheat.
been sown the autumn before, and had remained
ground
in the
of snow.
wheat
of
winter, covered by a blanket
all
Why
was
which
I
sown
it
am
by the farmer spring
in the fall
telling
The
?
you was
called
ivheat.
Soon machines, each drawn by several horses,
They cut the waving
appeared.
bound were
ward
it
up
in
set
up
in double
put
grain,
bundles called sheaves.
into
and
These
rows to dry, and
after-
another machine wbicli
sepa-
rated the kernels from the stalks, which Avere noAv called straw. threshing.
See
if
This work the faimer
calls
out
how
this
wheat was
put
into
you can
find
used to be done.
After
threshing,
sacks and taken to
Freight cars prairies
the tlie
nearest railroad station.
then carried
to the
beautiful
it
city
across of
the level
Minneapolis,
HOW WE ARE FED
12
river
city
this
is
on
What
Anthony.
built beside the Falls of Saint
Of what use are the
?
falls?
There are in
tall
buildings called elevators here
which the wheat was stored
Before
being
put
into
rhreshins;
Wheat
examined and graderL from many farms so
it
it
flour.
The
it
time.
was
was wheat
there
could not be kept separate,
how much he
had,
graded.
Some time to one of
a
Southern California.
As
each farmer was told
and how
elevators
the
in
for
after this
the wheat
the great mills
to
be
was taken
ground into
largest of these mills manufactures
THE SIORY OF A LOAF OF BREAD
thousand barrels of flour every
about fifteen This
day.
13
the
is
largest
mill
flour
the
in
world.
When
the
kernels
reached the mill,
were put into machines called
they
sejxirators,
to
be separated from all companions such as grass
Fig.
seed,
were
5.
— The Flour Mills in Minneapolis. They
mustard seed, and wild buckwheat. then
placed
brushes
were
scoured
to
in
an iron box
revolving
free
them
rapidly,
from
fuzz
in
which
and and
were dirt.
Those that were very dirty were wished.
The kernels coating,
called
Avere steamed, in order that the hrcoi,
might
not
break
into
HOW WE ARE FED
14
small pieces. kernels over,
This
is
now thought they
but
were
that
their
mistaken.
trials
were
Soon
they
found themselves being crushed between After they came out they were
Fic.
0.
— The
finer, for
flour
sifted,
rollers.
and then
Largest Flour Mill in the World.
run between other six times,
The
tempering.
called
rollers.
This was repeated
and each time the
flour
was a
little
the rollers were closer together.
was then run through tubes
These took out whatever dust
it
of
The
flannel.
contained.
It
THE STORY OF A LOAF OF BREAD was then ground then put
marked
into
still
sacks
or
shipment
for
The
finer.
barrels,
to
other
15
flour
was
which were parts
of
the
country.
Only the wheat intended grade of flour
is
7.
the use of barrels bring in
the mills the flour
of
the
land
to
was
supply
Some
and homes.
to the
bakery near your home. clean
suits
of
of
sent to
it
found
The
?
many
bakeries,
stores,
hotels,
their
was.
tliis
— Grinding Wheat.
What industry does parts
the very best
treated as carefully as
Fig.
From
for
its
way
bakers, in
white, weighed the flour
HOW WE ARE FED
16
which they were going to
use,
a certain amount of
water to
and
also.
salt
were added
You have
called dough.
or
am
hieacl dough, I
Fig.
8.
and then added it.
Some
yeast
This mixture they
seen your mother
mix
The bakers
did
sure.
—Bolting
Flour.
not do the kneading with their hands, but by
means
of
When kneaded
machinery made for the it
was
had
been
to inse.
It
dough left
that causes the rising. light
and spongy.
and placed
in
the
this purpose.
It
thoroughly is
the
yeast
This makes the bread
was then cut
oven.
into loaves
The ovens
in
the
THE STORY OF A LOAF OF BREAD bakery are very
much
many
yoiu' kitchen stove, for
once.
at
When
a
larger
nice
1<
than those in
loaves are baked
shade of
brown
ap-
peared on the loaves, the bakers took them out of the
the
oven by means of long shovels.
delivery
wagons
came
and were
Soon loaded
with the fresh bread to be delivered to stores This loaf was just
and homes. door and So,
you
tory.
I
is
still
see,
a loaf of bread has quite a his-
have told you the its
story of
this
grandparents,
who
life
were raised on the plains of it
at the
warm.
one from the time of
Would
left
North
Dakota.
not be interesting to see each of the
who have had something to do with its production, and to make the journey which the wheat and the flour made ? You can do
people
both in your thoughts.
HOW OUR MEAT Ramon in
SUPPLIED
lived in a plain, one-story house, built
shade of some cottonvvood trees that
the
each side of a small river in the eastern
frill o'ed
part
IS
of
A
Colorado.
wide veranda extended
were very
entirely around the house, but there
few flowers and no lawn.
would not
til
ink
it
am
I
afraid
you
a very pleasant place for a
home.
Not
far
were the
it
was
A
corral
from the ranch house, as
and the corrah.
jjarn
yard with a strong, high fence about
which
cattle or horses
may
and an
a in
the
w^as a corn
containing
one
besides
patch,
alfalfa
is
it,
Ou
be placed.
bottom land beside the stream, there
called,
some potatoes and garden vegetables. During most quite shallow,
but
the
}'ear
the
stream
and flowed quietly .over
when heavy
spreading over
of
rains occurred
much
of 18
it
its
was bed,
rose rapidly,
the bottom
land and
HOW OUR MEAT
SUITLTED
IS
carrying so iiiuch clay with
it
that
19
was almost
it
the color of coffee.
Except along the
river,
from Ramon's home, and
sight
miles to
the
Little
plain.
grass,
and
was many
it
For hundreds of
nearest honse.
miles both north and
vast
not a tree was in
stretched a
south, there
was
be
to
sagebrush.
I
but sand,
seen
had almost .forgotten
the prairie dogs, which scamper across the plain or
sit
up straight and
mound
of
watch
you
UKjtionless
on a
little
They
sand beside their burrows.
moving
not
closely,
regard you as a dangerous creature,
unless
they
Avlieu,
quick
as a flash, they disappear.
The
rainfall
is
very slight in this part of the
country, being less than twenty inches a year.
On
this account there
farming,
Ijut
herds of
cattle
mon's father
instead,
is
He owns more and some number.
is
of
little
the
as well as
attention paid to
many
great
ow^n
settlers
horses.
Ra-
one of the cattlemen of Colorado. tlian ten
the
thousand head of
cattlemen
own
tw^ice
Of course such great herds
must have nmch land
to graze
on.
cattle,
that
of cattle
Some
of
HOW WE ARE FED
20
the land
may
one
owned by the government and any
is
use
Everywhere fences are
it.
far
These great pastures are called ranges.
apart.
Ramon's
home
is
life
far
railroads.
is
not
from
He
seldom
Somethnes he goes
like
His
yours.
schools, churches, stores, or
his
but
strangers,
sees
on
long rides
enjoys
nmch
own pony,
Avith his father
he
Prince.
and at other
times he takes a gallop with one of the " cow-
boys" who herd the
The
They
cattle.
" cowboys " almost
live
in
the saddle.
are out in all kinds of weather
not boys at
all,
but strong, hardy men.
wear broad-brimmed called
and are
hats,
They
and carry long ropes
lassos or Icmats, with
which they catch
the cattle.
Where
there are so
times get mixed
up.
many herds they someOn this account each
cattleman marks or brands his animals.
brands
may
These
be the initial letter of the owner's
name, or they may be
in tlie
form of a horse-
shoe, a cross, a circle, or a crescent.
Each spring and the
cattle
together.
fall
This
the is
cowboys
gather
called " rounding
HOW OUR MEAT up " the
They
cattle.
IS
SUPPLIED
are
then
the calves born since the last
In the
branded.
fall,
animals are selected
21
counted and
"round up"
are
in addition to this work,
for the market.
Why
is
the fall a better time for this than the spring
The
cowboys,
mounted upon
their
?
swift,
strong ponies, single out the animals that have
Fig.
9.
— Branding Cattle. — Point to the Lariats.
never been branded, and swinging their lassos over
their
heads, they throw
them with such .
skill
that the loop settles over the head or about
the
leg
of
one wanted.
the
rope tightens, the pony braces
and the animal
is
finally
As soon its
thrown
as
the
forefeet firmly to the ground.
now WE ARE FED
22 It
is
then branded with a hot iron and allowed
Eamon
to go.
father
his
until
very
used to feel very sorry for them explained
that
for only the skin
little,
Sometimes the
hurt them
it
was burned.
cattle selected to be sold, are
not quite fat enough for the market.
then taken farther east into the corn
They
are
belt
and
fed for a time.
When
they are shipped
directly
from the
range to the market, they are driven to the nearest
and
railroad
They
the track. incline with
put
are then
yards
into
made
beside
walk up an
to
high railings ending at the open
The animals
doors of a cattle car.
are arrancj-ed
so that the first faces one side of the car, the
second the other, and so on.
This
is
done so
that the cattle cannot hook one another, and also that they
way from
may
be fed and watered on the
a long iron trough which
is
fastened
to each side of the car.
The great are
cattle
markets of the United States
Omaha, Kansas
these
City,
and Chicago.
Find
cities.
One day when Ramon was about fourteen
HOW OUK MEAT
SUPPLIED
IS
that he was going
years old, his father told
liini
to take a train
cattle to
load of
he might go with him.
that
time for Ramon, yon
may
very anxious
some
see
to
last the
was a happy
be snre, for he was
wonderful
the
of
day when they were
to start
The afternoon
jonrney arrived.
their
It
Chicago and
had told him about.
sights his father
At
23
on
before,
the cowboys had driven the cattle to the
rail-
road so as to load them early in the morning.
Soon after brc;dvfast
and his
Ramon
sister
little
kissed his mother
good-by, and
he and his
father rode off across the level plain.
Finding
the
Ramon and
cars,
loaded
already
cattle
his father
which
road
connected
Whenever the utes,
car
tliey
to
down
car
train
them
stopped
took a long
making the
the
were soon seated
the caboose, rolling over the
in
in
miles of
with for a
stick cattle
rail-
Chicago.
few min-
and went from that
get up, so that they might
had
not
be
lain in-
jured by the others.
Wlien bedtime came, they made
their beds
on the benches along each side of the caboose,
HOW
24
are fed
wp:
As they had
which are covered with cushions.
brought blankets wdth them, they were fairly comfortable.
Kamon
not sleep very soundly the
did
The engine shrieked from time
night.
and the car rocked and from
afraid of falling
Fig. 10.
breeze.
great
his bed.
cornfields
part of
w^aved
in
the
the
— Bird's Eye View of Union Stock Yards, Chicago. The
leaves had already turned brown,
and golden ears
of grain peeped out
ends of the husks. too,
to time,
jolted so that he w^as
The next day they reached a country where
first
from
There were stubble
tlie
fields,
where wdieat and oats had been harvested.
The country became more thickly they w^ent gether.
grass
on,
settled as
and the towns were nearer
Streams
were
more
common,
and timber more abundant.
to-
and
The young
HOW OUR MEAT wondered why
traveler
SUPPLIED
IS
was
this
25
Can you
so.
tell?
Early in the morning of the fourth day the Chicago.
train reached
much
After
switching
and backing the cars were run into the Union Stock Yards, and the cattle were unloaded.
Kamon was he saw and
thoroughly bewildered by what
heard.
Men were
shouting and
down
cracking whips; others were riding up and tlie
alleys that separate the yards
and
barkino; that,
see
if
w^ere
swinging back and forth.
were weighed and
cattle
they had
any
examined
mer chant
Buyers come to the yards
and
gain with these commission merchants.
an unusually large number of the prices are likely to the prices
When father
;
cattle
bar-
When
come
when few
to
in,
arrive,
rise.
the cattle had been yarded, Ramon's
said
breakfast.
fall
to
and were then
disease,
placed in charge of a commission
be sold.
and
turnino- the animals this Avay
and gates
The
dogs were
;
that
they
would
In the afternoon
go
and
have
they visited the
"yards," and the slaughter and packing houses.
HOW WE ARE FED
26
The "yards" cover about a square mile tory.
They
small
yards,
of terri-
are divided into countless pens or
containing
sheds,
feeding racks,
and wateruig troughs. Kanion asked how many
were unloaded
His father handed him a
in these yards daily.
Fig. 11.
cattle
— Dressing Beef.
copy of the Chicacjo Live Stock World, and at the top of the hrst column he read that on the
day previous there cattle,
35,000
Avas told that
hogs,
had been received 18,500 and 18,000
sheep.
He
sometimes the receipts are much
larger than this
and sometimes not
so large.
HOW OUR MEAT
SUPPLIED
IS
They followed the bodies the
slaughterhouses
of the cattle
where they
are
from
dressed,
These are simply great
into the cooling rooms. refrigerators.
27
Wagons come
the
to
cooling
rooms and haul loads of the meat to butcher shops, hotels,
and depots.
12.— Cooling
Fig. it
finds its
way
all directions.
A
even to Europe. duce
its
When the
Within a fow hours
Beef.
to smaller cities
and towns
great deal of meat
Why
own meat
does not
is
in
shipped
Europe pro-
?
the meat has thoroughly hardened in
cooling
rooms,
it
is
sent
to
the curing
28
HOW WE ARE FED
rooms, where
it
person
here
morning
does
his
particular
work
from
until night.
Ramon
learned, to his
part of the animal
Fig. 13.
is
every
surprise, that
used.
Hair, hide, horns,
— Splitting Backbone of Hogs. and even blood, are made
hoofs, teeth, bones,
use
Each
up and packed.
cut
is
of.
Most packing
of the hogs
which enter the great meat-
cities are raised in
the corn belt.
The sheep need much pasturage, and largest flocks are
found in the
so the
Western
and
HOW OUR MEAT Southwestern care
take
on an
area, hardly a
Fig. 14.
left.
thousand
After a great
— Curing Fork in
The people
where there
is
in
little
the
streams, because
moved In
the
His
intelligent
sheep
thing
green
is
Salt.
rainfall,
when
may
sheep.
flock of
part
pasturing of sheep around
29
herder
single
dogs.
shepherd fed
several
SUPPLIED
companions and helpers are
faithful
lias
A
states.
of
IS
of
West
the
object
to
the
the head waters of
vegetation
is
re-
the water runs off too quickly.
the
evening
our
friends
watched the
HOW WE ARE FED
30
men, women, and children march out
They were
"yards." thh^ty-five
that not less than
told
thousand persons were employed in
the various
There
establishments.
city in Colorado
¥iu.
As
they
15.
sat
thought was
a
next
breakfast
at
on
seen
but one
— Chopping Sausage Meat.
Chicago were eating
had
is
which contains so many people.
Ramon wondered how many he
the
of
of tlie
morning, people
of
steaks from cattle which
his
fathers
new one
to
ranch.
him.
His
The trip
had shown him that the cattlemen who lived
HOW OUR MEAT and worked doing our
tlieir
country
on
those
all
meaning
of for
SUPPLIED
far-away
part in supplying
with
Fig. 16.
with
IS
its
were
plains all
over
lonely
life.
people
Their
meat.
31
— Packing Poultry.
disadvantages,
him, and
he
Western home content with
now had
went hack it,
a
new
to his
yet very glad to
have had this glimpse of another side of
life.
MARKET GARDENING Think
immense
of the
quantities of fruits
and
vegetables that are used daily on the tables of a
New York
great city such as
we
travel
city,
we
up and down the
and sometimes a
in solid blocks
Some have
front of
them
;
touch of nature. skirts,
Now miles
trees
and small lawns in
Nowhere, except
dejKncl
the out-
in
ui^on others
let
us
make some
surrounding:
to
furnish
food. excursions into the
one of these
cities.
For
and miles we see on every hand truck
farms or market gardens. of those
who
may
The main business
live in these districts
food for the people of the latter
distance
little
others are without even this
ivith their vegetable
region
any great
do we find gardens.
Tliese i^^ojjle
them
streets of
As
rows of buildings, sometimes built
see
apart.
or Chicago.
city,
devote their time to
occupations. 32
is
so
to furnish
that
tlieir
the
various
MARKET GARDENING
We corn,
growing potatoes, cabbages, tomatoes,
see
beans,
squashes,
peas,
all of
onions,
turnips,
melons, and
celery,
Usually
33
many
sweet
other things.
these will be found in one garden,
sometimes the farmer raises only a few
Init
kinds, or perhaps but one.
Market gardening
many, Holland,
often find
people
and
Ger-
in in
other
who have come from
gardeners
are
we
Therefore
countries.
America engaged
countries to
Chinese
common
China,
Italy,
populated
densely
very
is
these
in this business.
seldom
seen
the
in
East, but on the Pacific coast they raise most of
the
used
vegetables
the
in
cities
and
towns.
In the early spring, before
warm enough
make
plants
his
starts
to
the
ground
is
seeds grow, the gardener
" hotbeds."
in
These
are
long wooden boxes, or frames, without bottoms, covered with
glass.
They
are
usually placed
on the south side of some buildins; or Tlie glass covers allow the
fence.
shine
to
prevent
enter the
the
rapid
'•
beds "
escape
of
freely,
the
hitrli
warm
sun-
but
they
heat.
You
HOW WE ARE FED
34
now why they
see
are called "hotbeds."
T-hey
are like small greenhouses.
A
little
later
and
thoroughly cultivated
for the
in
trans-
this
market very early
way.
in the
?
Vegetable farming
as
plants
are
there in having the vege-
is
tables ready for the
is
the
market are started
early
What advantage
it
the fields
Of course only the vegetables desired
planted.
season
spring
the
in
is
not easy work, although
grow day by day
a pleasure to see things
you care
for them,
and as nature supplies her
sunshine and her rain.
The
fields
must be
cul-
tivated almost constantly, to keep the soil loose, as well as to
remove the weeds.
weeding has
to
Much
of the
done by hand, which
be
is
tedious work.
We
want our vegetables
fresh every morning;
and as the truck farms are at some distance from the city, the farmer the night before.
must load up
his Avagon
Of course much produce
is
sent to the cities on trains, but where farmers live
near enough to deliver
crops are
more
it
themselves, their
profitable to them.
Why?
MARKET GARDENING Everything
put in readiness before dark
is
and while others are
mounts
his
wagon
still
in bed,
;
the farmer
toward the sleeping
to start
have often ridden ten or
I
city.
37
fifteen miles
on such a load before the stars faded away.
At
It is a novel experience.
seems strangely distinguish
roadside
many
The
places. ;
still,
flies
sky,
from various
couiing
voices
frogs croak from the ponds by the
crickets
and
locusts send their shrill
his dismal hoot
;
;
a night owl startles
the lamps of the
little
farther on.
last a faint
glow appears in the eastern
which grows brighter and brighter
the shining face of the sun
Do you not
horizon.
is
In the
cities
think such a ride would
is
taken.
a very busy street where
buying and selling carefully.
?
there are market places where
produce from the country is
until
pushed above the
be more enjoyable than a street car ride
there
fire-
gleam, then disappear only to shine out
again a
At
the night
but soon you are able to
notes from grass and tree
you by
first
is
done.
In Chicago
much
of the
Study the picture
Here the buyers from
hotels, restau-
HOW WE ARE FED
88
and
rants,
stores, as well as the
men who wish
to
peddle the produce from house to house, go for their daily
whose
sion merchants
They
sell
There are also commis-
supplies.
on
stores are
the produce for those
this street.
who
ship
it
to
the city by train.
We
go to the stores and get what
each day, or the peddlers bring
You
see
how
necessary
it
is
it
we want
to the door.
have special
to
workers to supply us with the different kinds of food.
We
consider
we should have
of
very important.
food
is
who
till
the
as are those
soil
very important that
vet^etables
The work
daily.
it
fruits
supplying us
Eemember
w^itli
fresh this
that those
are entitled to as great respect
who do
not work with their hands.
Contact with nature makes better,
and
men and women
and many of the noblest
souls that the
world has known have lived in the country and plowed, planted, and harvested of the soil.
the
products
JNIarket ISceiie.
IV^rket Scene.
Chicaico.
New
York.
DAIRY PRODUCTS Uncle Ben ern part of
on a dairy farm
lives
New York
It is a beautiful
State.
country with cultivated
rolling
in the west-
fields,
woodland,
and pastures, and here and there a sparkling stream winding
its
way through
The farmhouses are
trees.
and well
built,
and
by grand old maple, beech, and
are surrounded
elm
large
the lowlands.
Most
of the barns are painted red
with white trimmings.
There are
many
Some
hood.
dairy farms in the neighbor-
of the farmers send their
the towns to be used directly, some creameries, and
Last
some
summer
milk to
sell
it
to
to cheese factories.
I spent
my
vacation on Uncle
Ben's farm, and Cousin Frank and I had happy times,
you may be
Every day,
sure.
just before
the pasture for the
twenty-five of
sundown, we went to
cows..
There were about
them, and they always seemed 41
HOW WE ARE FED
42
perfectly contented after the long
day
of feast-
ing on rich grass and clover.
we drove them
After
Ben helped ns
them
in their stanchions
Then the men brought the bright
in the barn.
pails
and cans
and
I
much
fasten
into the barnyard Uncle
to begin milking.
Cousin Frank
always helped, although he can milk faster than
Some
I.
of
the cows gave
but two or three cpiarts, while others gave as
many
We
gallons.
strained the milk into cans holding eight
gallons each, and put
them
into tanks of w^ater
After milking was finished w^e turned
to cool.
the cattle into the barnyard for the night.
In the morning w^e commenced milking about
After breakfast the cans Avere loaded
sunrise.
wagon and Uncle Ben drove
to the
Here they were put on the "milk
train,"
into a spring
depot.
which took them
Many train.
to the city.
other people sent milk on this same
It
was sent
restaurants,
from house
and
to
to house.
to bakeries, to hotels
and
milkmen, who delivered
it
Usually the milkmen put
the milk into pint or quart bottles for people
DAIRY PRODUCTS
who
like to
have
it
43
Uncle Ben
in that form.
told us that mucli of the milk that
New York bottling
is
City
is
bottled before
it
is
is
sent.
He
done by machinery.
sent to
also
The told
us that, because of the great importance of hav-
ing pure milk, there are, in
all
cities,
inspectors
who carefully examine the milk and report The cows
the Board of Health. spected,
and
if
any are
sick,
also are
to in-
they are usually
killed.
Each evening some one drove
to the depot
again to get empty cans which the milk train
had brought home. fully
again.
washed
in
These were always care-
hot water before being used
BUTTER MAKING One day,
after I
had been on the farm about
a week, Uncle Ben took Frank and creamery.
A
creamery
is
me
to the
a place where
the
and cream are separated and butter
milk
is
made.
We
found several wagonloads of milk being
The milk was weighed
unloaded.
received, for
it
is
it
was
by weight.
sold
The milk was then
as
strained into a large gal-
vanized iron tub, from which a pipe carried into
a
circular
machine called the sejmrator.
The separator revolves milk, which
rapidly,
throwing the
heavier than the cream, to the
is
outer edge, where into a
it
it
passes through small holes
compartment by
itself.
The cream
rises
along the center and passes through another set of openings into a special carries
it
to
a
large
compartment.
A
pipe
vat, while another pipe
conveys the milk to large tanks. 44
BUTTER MAKING
me
Uncle Ben told their
own
to rise
butter, they
and the milk
off,
when
that
must wait
The cream
on the milk. is
same name asked
I
that
the
then skimmed
is
is
not skimmed,
me He
was very good.
separator
then told
out only the
takes
I
know
did not
for
a cupful of
needed in making butter, leaving sugar.
Al-
it.
Uncle Ben gave It
cream
for the
skimmed milk was used
the
if
anything. to taste.
used for
is
make
people
called skimrned milk.
though the milk in the creamery the
45
me part
of
all
it
the
before that milk con-
tains sugar.
The farmers take home feed of
it
loads of this milk to
For each hundred pounds
to their hogs.
milk delivered, they get back seventy-five
pounds of skimmed milk, besides the pay for their cream.
The creamery man from four to
six
hundred pounds
you
that he
made
of milk.
twenty-four hours as
me
pounds of butter from one
The cream remains churn,
told
see
in
before
by the
the large vat about it
is
churned.
picture,
is
The
a great
HOW WE ARE FED
46
made
barrel
from
in
me
told
It takes
minutes to one hour to churn]
thirty-five
The man
by machinery.
to revolve
that I midit look at the boo]
which he kept the record
of the churning,
saw that he made from two hundred six
hundred pounds
He
said that
t(
churningj
butter at a
of
fifty
some churns would produce mor
than one thousand pounds at a churning.
Not There
all
the cream
of
is left
in the
butter
is
bottom This
called haUerinllk.
is
made
of the
is
into butter.
churn a
drawn
off,
liquic
and
thel
washed and luorked before being taken
The working
out of the churn.
of paddles in the churn.
eight minutes
is
done by means
It continues for six or
and squeezes the
liquid out of the
butter.
While the butter
Some
of the butter
When
is
being worked,
is
butter
salted.
it
must be churned by hand.
When
made
is
salted.
unsalted, but most of
is
at a time can be
it
is
made
in
it
the home,
Only a few pounds
in this w^ay.
the butter was taken out of the churn,
the
men packed
two
feet square
it
solidly in
wooden boxes about
and four inches deep. The bottom
A
Separator.
A Cham.
BUTTER MAKING box consisted
of each
square
of
of
49 as wide
strips
as
a
These were held together
butter.
by a clamp, and the sides were hooked to the
bottom and to one another. is
to be
cut
moved and there
are
into
Through these
squares.
squares, these
running
is
is
The
butter
creamery
is
squares.
a
run, and so
is
then wrapped in fancy
name
of the butter or
stamped.
wooden tubs and shipped is
In these
quickly cut into one or two pound
Of course some of the butter
butter
sides are re-
from top to bottom.
a wire saw
slits
papers upon which the of the
the butter
zinc ones take their places. slits
the butter
When
little
in
is
packed in
that form.
This
cheaper than that put up in
CHEEbrj I
was
much
so
my
pleased with
visit to thl
creamery, that Uncle Ben promised to show mi
how
cheese
is
So one morning just after
made.
breakfast he, Cousin Frank, and I started out.
After a pleasant ride of about five miles we
reached the factory.
The
was run
were wliicli
into
four
great
these
of
There
zinc-lined vats.
in
the
factory,
each
of
held about five thousand pounds.
Ben explained that the milk must
Uncle
curdle before cheese can be made.
make
as that
After the milk was weighed
at the creamery. it
was the same
process here
first
curdle quickly,
it
pound
of
substance
a
a
little
called
In order to
than a
less
rennet
w^as put
into each vat.
A man wooden saw a
worked
at
rake, stirring glass
asked what
tube it
each
with
a
long
the milk constantly.
standing
was.
vat
in
the milk
Uncle Ben told 50
me
I
and to
CHEESE look at
closely.
it
mometer, and that
A
saw that
I
showed a temperature milk
ther-
when
looked again,
lieljD
it
The
of ninety degrees.
kept warm, so as to
is
was a
it
registered eighty degrees.
it
while after I
little
51
to curdle
it
quickly.
In
an
about
hour
men
very plainly, but the cutting
kept on stirring and
piece of the cnrd to a table.
and touched
iron rod
he
the
pulled
drawn out more.
to
curd the
away,
off
;
the
one
When
threads were inch
or
the " acid test," which in the
rest
of the
was
risji:ht
condi-
milk had turned
ivhey, that
and run into tanks.
delivered
little
into cheese.
Of course only a part into curd
heated a small
length of half an
showed that the cnrd was
made
He
with the curd.
it
This he called
tion to be
curd
the
see
one of them carried a
Presently
it.
could
I
was drawn
Each man who had
hundred pounds of
milk
was
given a check for seventy-five pounds of the
whey.
It
is
fed to
hogs.
About two hours
from the time that the milk was put into the vats^ the
whey was drawn
off.
HOW WE ARE FED
62
One
of the
men now
took a long knife and
cut the curd into oblong cakes.
These he
quently lifted and turned over.
After contin-
fre-
uing this for about twenty minutes, the pieces of curd
were put into a small
mill, placed
on a
board over the vat, and the curd was chopped into strips
from one to
one-half an inch to an inch thick. tered over the mass by one
pitched
pounds of
Salt
was
scat-
man, while another
about with a three-pronged wooden
it
The man
fork.
and from
six inches long
salt to
told
me
he used three
that
each thousand pounds of milk.
Next, a piece of cloth was placed on a board
Two
about sixteen inches square.
circular metal
frames or bands, about six inches high, were fitted
one within the other and placed on the
The frame was
cloth.
by a
cloth,
until there
and another were
five.
filled
with curd, covered
set placed
on top of
it
They were then put on
a table directly under a block which was fas-
tened to a screw. block
By
turning
the screw
the
was pressed against the top board, and
so each
frame of curd Avas pressed.
whey running
out as the
I
saw the
squeezing went on.
J
CHEESE
The superintendent
53
told us that the curd
would
be left in the press until the next day.
We
were then taken into the room where the
cheese " ripens."
Here we saw large racks reach-
ing nearly to the ceiling,
with double rows
The smallest ones weighed but
cheeses.
of
filled
the largest weighed
three pounds, while
fifty
may take but a few days and it may take many months to ripen " a cheese. It depends upon the flavor wanted. The man pounds.
It
^'
that in England
said
'^
strong " cheese
is
gen-
erally liked, while in our country " mild " cheese
preferred.
is
I
asked
how much
cheese five thousand pounds
milk would make, and was told that
of
make between
On
the
it
would
four and five hundred pounds.
way home Uncle Ben
although our country
is
told
us that
a great dairy country,
Ave
import certain kinds of cheese from Europe.
He
told us
cattle
every of
how
the Swiss people pasture their
on the steep mountain little
which
sides,
mountain valley cheese
finds its
way
is
and that
in
made, some
over the mountains and
across the sea to the United States.
THE FISHING INDUSTRY Have you
ever stood by the side of a stream
and watched the
fish dart
from one shadow
overhanging rock into another, or swim the bottom of some deep pool
they move
and turn
How
!
they flash as the sunlight
Most streams and
How
?
lazily at i
gracefully
water jewels
like
falls
of
upon them
lakes, like the ocean, contain
fish.
So we have fresh-water and salt-water
fish.
There are a few bodies of water so
salt that fish
of
Most ocean.
of water
?
of the fish used as food
In
Do you know
cannot live in them.
any such bodies
this,
and
in
full of
come from the
most other countries,
i
many men who do nothing but fish, in that other people may be supplied with
there are
order
this sort of
hook and
food.
They do not depend upon
line alone,
but use nets
also.
Nets are great sacks made of cord, knotted or
woven together
in such a
way
as to leave
I
THE FISHING INDUSTRY spaces or meshes.
enough
55
These meshes are not
to allow large fish to escape.
bio-
Somethnes
the fishermen go out in rowboats some distance
..
4
HOW WE ARE FED
56 to each end,
How
and
so
it is
drawn toward the
shore.
the fishermen wish that they could see to
know what
the bottom of the restless water and their harvest
is
to be
When
!
the boats have
almost reached the shore, horses are sometimes driven into the water and hitched to the ropes.
At
last the net is
dragged out upon the sands
and the uncertainty
Look less
is
past.
Within the folds
!
number
wriggling,
of the net
is
a count-
of fishes, each jumping, squirming,
trying
home.
They
colors.
Those
are
many
of
not
back
get
to
good
to
shapes,
sizes,
and
together
food,
for
ocean
its
with the smallest ones, are thrown back into the water.
Sometimes
a
net
called
"dip-net"
a
dropped from a fishing schooner about a " school " of fish. barrels of
fish
I
is
and drawn
have seen
many
brought up at one time in this
w^ay.
The fishermen keep a
close
watch
appearance of these " schools," you
may
Whales and dolphins pursue them, and cormorants
circle
for the
be sure.
gulls
and
overhead, for they, too, are
THE FISHING INDUSTRY Their appearance helps the
fishers.
Avhere the " schools " are. for the fishing
The
There
is
57
men
to tell
a great rush
grounds when they are sighted.
white-sailed schooners
skim over the waters
almost like a flock of birds.
Fig. 19.
Large
method
—A
quantities
Fishiiio;
of
it
is
many
fish
called trawl fishing.
on miles from the shore. done
?
Schooner.
are
This
How
caught by a
may
be carried
do you suppose
To a very long and strong
shorter ones, each with a
hook
line,
at the end,
HOW WE ARE FED
58
These
are attached.
which large buoys
lines, to
are fastened, are left in the water for several hours, and then fishermen in flat-bottomed boats called
dories
row out from the schooner and
examine them.
The
Fi(i. 20.
—
Splittinjj;
the lish taken to the
This
is
Avhich ter
occur
of
carried on during
alike.
while
Storms the
Codfish.
schooner to
common method
a is
are then reset and
lines
and
men
are
be dressed.
catching codfish,
summer and win-
fogs
out
are in
likely
their
to
little
THE FISHING INDUSTRY making
boats,
of the fish are
others
fresh, wiiile
Some
on shore.
full
danger
of
as
The
packed in
ice
and
sold
are cured on the boats or
of the fishing schooners carry
great quantities of salt trip.
work
hardship.
well as of
Many
tlieir
59
fish are
when they
start out
on a
dressed and packed in
this.
Sometimes they are packed
in
brine,
and along
the shores of some countries they are strung on poles to dry.
Codfish are dried in great quantities along the
New England made
coast by placing
of strips of
wood and
them on frames
raised a little above
the wharf, eo that the air can circulate freely.
When flesh
the skin and bones are removed and the cut
into
strips,
it
is
called " shredded
codfish.
The
principal food-fish are the cod, mackerel,
herring,
halibut,
although
salmon,
sardines,
Whitefish are caught in the
whitefish.
Lakes.
shad,
To
this list the lobster
it is
A common sink a box
not a
Great
be added,
fish.
method
made
may
and
of catching lobsters
is
to
of lath to the bottom, wliere
HOW WE ARE FED
60
A
they crawl about on the rocks. placed in the box for in
and
are likely to
The
-bait.
fish
head
is
lobsters crawl
remain until the box
is
examined. Lobster steamers, fitted np with tanks contain-
Fio. 21.
— Drying Codfisli.
ing salt water, run from
foundland to Boston and
Nova
New
Scotia and
York.
New-
Here those
not wanted are placed on cars containing similar
tanks and sent to interior fresh
lobsters
are
served
cities.
In this way
thousands of miles
from Avhere they were caught.
THE FISHING INDUSTRY
A
lobster that
would
cost ns
from twenty-five
to seventy-five cents brings the
more than ten
fisherman not
cents.
New England
Along our
61
coast there are
towns engaged extensively in fishing. Gloucester, Boston, the number. fishing
town
fishing
schooners go as
Greenland, Ireland.
Portland,
and Provincetown are among
Gloucester in
many
the
Iceland,
the most important
is
From
United States. far
as
it
Newfoundland,
and even to the coast
There are also important
fisheries
of
on
the Pacific coast, from San Francisco to Alaska.
Here the salmon are taken in great numbers.
They weigh from twenty The
fish are
and on
wheels."
one hundred pounds.
canned and shipped to
the country. traps
to
all
parts of
Besides being caught in nets and lines
many
are caught in " fish
These are fastened to the stern of a
boat and revolve in the water.
The
fish are
caught in pockets and dropped in the boat as the wheel brings
them up over
There are very extensive
it.
fisheries
along the
shores of the British Isles and on the western coast of Europe.
Fishing
is
the chief industry
HOW WE ARE FED
62 in the air
towns along the coast
and boats are everyw^here
Although the supply very great,
it
tention to
tlie
is
diminishing, especially near the
is
raising of both fresh
Eggs are hatched
from which the young
and
salt
at-
water
fish
in great hatcheries
are taken where they
most needed.
The great ocean fish
of fish in the ocean
and they have passed laws regulating
fishing.
are
in sight.
Most countries now pay considerable
shore.
fishes,
Th
Norway.
of the odor of fish, while drying fish,
is full
nets,
of
free to all to sail over or
is
There
in at will.
is
a narrow strip along
the shore three miles wide, wdiich belong;s to the
country which
it
The men
borders.
of other
countries are not allowed to fish there.
The fisherman His
life is full
with the
is
and sturdy man.
a brave
of danger.
winds and
He
the
battles constantly
waves.
Fogs
may
hide the sharp rocks which seem to w^ait for a
chance to destroy his
little
vessel.
Sometimes
icebergs or great ocean steamers sink his boat
and he
is
When
never seen again. storms are raging and night has settled
THE FISHING INDUSTRY
63
over sea and land, and angry waves are dashing
themselves into
foam against
the
shore,
the mothers, wives, and children look anxionsly
from their cottage windows toward the pray that their loved ones in safety.
may
sea,
and
retnrn to them
OYSTER FARMING sounds strange to speak of farming in the
It
but there are
ocean,
farms
all
many and Some
along our coast.
are covered
by water
are uncovered
when
of these farms
and some
of the time
all
the
tide
is
oyster
large
low.
Oyster
farms are far more profitable than are those
upon which corn and wheat are
raised.
new
industry in our country because
civilized people
have not lived here very long,
This
but
it
is
and
it
a very old one in some parts of the
is
As long ago
world.
Roman
a
knight raised is
as the seventh century a
oysters
said that the business
for the market,
made him very
wealthy.
You tion live
will
understand better about the cultiva-
of oysters,
and grow
if
I
tell
in their
Except during the
first
how
the;;
natural homes.
first 64
you
few days of their
.
*
OYSTER FARMING lives, oysters
Q5
They cannot move
are prisoners.
about freely from place to place as fishes and
animals can,
ijiost
they are attached to
but
rocks, to the shells of their dead relatives,
How,
other objects.
to
they get
their food?
and
you suppose
then, do
They grow
immense
in
numbers, and they crowd one another more than people do in the tenement houses in our great cities.
out,
In fact most of them are soon crowded
and they
grow upon
die,
leaving
room
for the rest to
empty homes.
their
In this
way
the oyster beds spread out.
These oyster beds are not found in very deep water, bat rather along the shore, generally near the
mouth
of
some
river.
As
I
have
told you,
they often live where they are uncovered the tide goes out. it is
You can
see
from
when
this that
not very difficult to gather oysters, so that,
partly on this account,
man
has used them for
food for ages.
When shores
of
the
Pilgrim
New
Fathers landed
on the
England, they found that the
Indians used oysters very commonly.
All along
the coast were great heaps of the shells.
At
HOW WE ARE FED
6Q
the
very
Thanksgiving dinner given in
first
America, oysters were served. used
Oysters
be
to
so
plentiful
on
these
they were very cheap.
natural beds that
In
some places where the winter weather was cold enough
to
the water
freeze
along the shore,
people cut holes in the ice and gathered
by means
them
of long-handled rakes.
In a single year an oyster will produce more
than a million young ones. If all of this family
room fourteen
Just think of
grew up, they would
it
fill
a
feet in each dimension.
These young oysters are
ver}j
are called " spat."
Most
away by waves and
currents, or
larger sea animals.
The few
small.
them are
of
They drifted
devoured by
that escape soon
attach themselves to some object, so getting a
chance to begin the battle of
caught at
If oysters are it
times of the year
does not give them a chance to produce their
young, and
this, as well as
ones themselves, natural beds. of
all
life.
this
food
catching the young
has destroyed
many
of
the
In order to keep up the supply
men commenced
oyster farming.
OYSTER FARMING You
see
to the
how our
daily needs
67
and
desires lead
establishment of great industries.
The
farmer
oyster
He
various ways.
prepares
his
farm
clean oyster
places
stones, trays, bundles of sticks,
in
shells,
and other things
on the bottom, so that the oysters
may
something to which to attach themselves.
find
Then
he places the young oysters or "spat" on these
When
objects.
placed one upon
trays
to
used,
several
are
another and bound together
by means of a chain.
up from time
are
These trays are taken
time in order to gather the
oysters that are ready for market.
Stones are
and the
''
sometimes piled on the bottom
spat " are placed in the crevices be-
tween them.
somewhat
Often stakes are planted in a
circular form.
to the stakes, to
Cords are attached
which bundles of
sticks
are
way as to keep them a little above the bottom. Young oysters attach themselves to these sticks, which may be drawn \r^ fastened in such a
when the proper time comes. Shells are used things.
They
more commonly than other
are taken from the restaurants
HOW WE ARE FED
68
and hotels
to the farms in boat
loads, to
scattered over the bottom.
The yonng
oysters
grow
In two years they
rates.
inches in length, or
reach that
it
may
at
very different
may grow
to be six
take several years to
They grow more rapidly on
size.
the artificial beds, and are better in quality
The
starfish is
also.
one of the greatest enemies of
the oyster, large numbers of which
destroys
it
every year.
During the fishing season the oyster men go to the beds in their boats
up from the bottom.
The scoops with
and scoop the oysters
This
is
called
dredging.
their loads of oysters are
to the deck of the boat
by machinery.
drawn Some-
times the oysters are gathered by means of long tongs.
As the
oysters are usually in clusters, these
have to be broken up. of a
The
hammer known
For this purpose a sort as a culling
oysters are broken apart
times the oyster
and
man makes
won
sorted.
is
used.
Some-
three grades and
sometimes four. Oysters are not the only things drawn up in
I
i
OYSTER FARMING dredge.
the
Starfish,
The the
and the
rest
with
shipped
them,
and
up
in great piles
many
car
is
on
however,
loads
are
the fishing
the center of the
Find
oyster industry in our country. beds,
starfish
Sacks and barrels are
Chesapeake Bay
oyster
various
The
daily from the cities near
grounds.
are
and
thrown back.
oysters are heaped
deck of the boat.
filled
lobsters,
are gathered in.
kinds of fishes are killed
69
all
it.
There
along both the
Atlantic and the Pacific coasts.
Great quantities of oysters are canned near
where they are caught. their
shells is
purpose a knife the ters
not an easy matter. is
used.
This work
South " shucking oysters." is
For is
this
called in
Canning oys-
an important industry in the city of
Baltimore. that
Getting them out of
Have you ever seen cans
came from there
?
of oysters
A RICE FIELD When you
do not
feel
quite satisfied with
your breakfast, dinner, or supper, and think
i
that there should be a greater variety of food
on the
table, just
come with me and we
'
will |
visit
some
What
China. of
food
at
noon, and
rice
who can served
of
with the
usually
the dried
eaten
rice.
In the
year. fish
with
have
afford such things
ginger,
Rice from the
night.
at
poorer families a bit of are
their chief article
Rice in the morning, rice
beginning to the end
vegetables
far-away]
girls of
do you suppose
Rice.
is ?
and
the boys
of
and some it.
Those
bits of
pre-
mushrooms, and barley cakes Of course the
rich people
have
other things to eat, but most of the people of
China are poor. In the live
place
fertile portions of
very close of
farms.
together.
Workmen
more than ten cents a day. 70
China the people
Gardens often
On
take the receive
this
no
account
'
A RICE FIELD
71
we
they cannot afford the variety of food that have, but
must be content with whatever
cheap and nourishing for their labor. crop were to
rice
You
will
them,
by law to
the
If
the Chinese would suffer.
how important
see
when
fail,
this
food
is
we
to other countries.
sell rice
use in this country
grown
is
in
to
you that they are forbidden
I tell
Perhaps you are wondering where the that
is
great
comes from.
rice
Rice
quantities in Japan, Corea,
Indo-China, Ceylon, India, the Philippines, the
Hawaiian Rice
is
Islands,
we
we
use.
Although we
Gulf
states.
raise large quanti-
joroduce only about one half of It is a
Western
and wheat grow.
It
and a great deal of water. rice fields are
what
kind of grain which will not
thrive on the fertile oats,
in our
the chief food of one half the peo23le
of the world. ties,
and
prairies
needs a
For
where corn,
warm
climate
this reason the
found on the marshy lands near
the coast, and by the banks of rivers, where they
can be easily flooded.
Some
rice is raised
on
the uplands, but not so successfully as on the
lowlands.
I
HOW WE ARE FED
72
Canals are dug from the streams through the farms, and off
so
as
from these smaller ditches branch to
reach
all
They
parts.
are
so
arranged that the farmer can turn the water
on or
off
Fig. 22.
the
farms,
On some
whenever he wishes.
— a Rice Field. —Observe
wells
furnish
the
tlie
of
Canal.
water
to
the
canals.
In the Gulf states the the winter, and the rice first
of April
times the seed
fields are is
plowed
sown between
and the middle of May. is
sown broadcast,
as
in
the
Some-
wheat
is,
A RICE FIELD and sometimes
73
planted in regular
it is
drills
or
trenches about twelve inches apart.
The Japanese sow the seed
when
the plants are eight or ten
The men work right
fields.
inches high,
and transplanted
they are pulled up
and
in gardens,
the
to
in the water, for
the fields are flooded at the time.
In our country the farmer floods the soon as the to
w^ater
remain
young blade is
seeds
planted,
the crop
the field
After the second leaf appears
stalk, the
is
When
few inches high, the
water
is
twenty or thirty days.
for
allowing the
five or six days.
of rice is a
again flooded.
on the
are
field as
hoed.
The
turned on and
left
After the land dries
fields are irrigated
from
time to time, until about eight days before the harvest, w4iich generally occurs in August.
When six feet
full
in
grown, the stalks are from one height, with
The kernels grow much
long, slender
as those of
to
leaves.
wheat and
oats do.
On in
account of the
most countries,
and
is
fields
cut
Japan small curved
being so wet,
by hand.
rice,
In China
sickles are used,
and
HOW WE ARE FED
74
the grain
In
is
bound up and
Louisiana
in
very small bundles.
some other
parts
They have
South, regular harvesters are used.
very broad wheels.
the
of
Why ?
After the grain has been bound into bundles, these are set up in double rows to dry. is
called shocking the rice.
Fig. 23.
The grain
This
is
then
— Harvesting Rice.
put through a thrashing machine, to separate
it
from the straw. Rice kernels are covered by a husk. the
husk
paddy
is
rice.
removed the grain
Removing the
called kulling.
is
hulls
often called
tube into one end of which the rice ribs
husks
or
The hulling machine
Within the tube are
Before
is
is
is
a long poured.
which revolve rapidly.
A RICE FIELD As the kernels pass between are taken
tliese
the hnlls
off.
you were passing through a Chinese
If
lage,
75
you might hear sounds
like those
produced
when a man pounds with a mallet on a
On
piece of timber.
great
searching for the sounds,
you would find that they came from the
The
mill.
mill
vil-
rice
consists of a portion of a log
hollowed out and placed upright.
In the hol-
low a quantity of
A
rice
held.
is
piece of
timber, fastened to a pivot, extends in a horizontal position with one end over the mill. this
end another timber
position.
A
Chinaman
long timber which
is
fastened in an upright
gets on to the end of the
is
from the
farthest
He
This raises the end with the upright.
jumps the
off
rice.
and the upright In this
way
remove the
makes good
is
mill.
then
striking uj^on
worn
off.
carefully screened,
hulls, the
very small kernels, and latter
falls,
the hulls are
After hulling, the grain in order to
To
the
broken and
rice flour.
This
cattle food.
Perhaps you have noticed that
have a bluish appearance.
This
is
rice
kernels
not natural.
HOW WE ARE FED
76
but
is
The polishing
the result of polishing.
removes much of the best part of the grain, but the rice
account of
sells for
its
a higher price simply on
appearance.
The polishing machine like
in
shape.
is
cylindrical or
Moosehide
tacked to the cylinder.
It is
or
drum-
sheepskin
made
is
to revolve
rapidly, so that the kernels are polished as they
pass over the skin. kernels
The
are
rice is
shipped.
After being polished the
run through screens and sorted.
then put up in barrels or sacks and
HOW SUGAR
IS
MADE
This picture represents one of the beginnings of
the great industry of sugar making.
small
objects
which you
are pieces of sugar cane.
Fig. 24.
see
in
the trenches
These " cuttings," as
— Sowing Sugar Seed.
they are called, are covered with
soil.
soon sproutj and from them grow the ing
fields
The canes
of
The
cane, which resemble
tall,
They wav-
cornfields.
are taller than cornstalks, however. 77
HOW WE ARE FED
78
How
thmk
high do you
picture are
shown
those
in the
?
In about ten months after planting the cane
is
In the Southern states this work
ready to cut.
usually begins about the middle of October.
The canes
are jointed, as cornstalks are,
Fig. 25.
— Cutting Sugar Cane.
the spongy substance between the joints
with a sweet sap
that
children as
cane
chew
juice.
sugar
It is is
from
made.
;
for this use
sold in stores in the South.
this I
pieces of the cane,
you do candy
and
it
is filled
juice or
have seen
and enjoy is
it
sometimes
HOW SUGAR
MADE
IS
81
After the canes are cut they are hauled to the
On
on wagons.
mill or sugarhouse
the large
plantations tram cars sometimes run right into the fields.
At the rollers,
as
mill the canes are run
which squeeze out the
many
between heavy
Sometimes
sap.
pounds of sap are ob-
as seventy -five
tained from one hundred pounds of cane.
The
crushed stalks are used in the mill for fuel, and the ashes are returned to the land to fertilize
When
the juice
is
at all clear in color.
vats
or
kettles
causes the water rate,
and
first
It is
and which
is
This
heating
some
of the impurities off.
When
the evaporating has been finished, there are products, molasses and
brown
The sugar must next be purpose
it
is
two
sugar. refined.
For
this
usually sent to cities outside of
the sugar belt.
New
not
is
in the sap to evapo-
where they are skimmed
to the top,
it
then placed in great
heated.
also brings
it
pressed out,
it.
There are great
refineries
in
Orleans, San Francisco, St. Louis, Chicago,
and other
When
cities.
the
raw
sugar, as
it
is
called, reaches
HOW WE ARE EED
82
the refinery, which it
is
is
generally a tall building,
taken to the top story and dissolved in hot
water.
as filters^
contains
then passes through bags which act
It
and through a great cylinder which burned bones, known as hone-hlack.
Fig. 27.
You remember of the cattle
— A Sugar Mill.
that I told you that the bones
This
were saved.
uses to which they are put.
comes out of clear sirup,
this
which
bone is
filter
is
When it
is
one of the the liquid
a perfectly
then crystallized.
HOW SUGAR You know forms
that
IS
we buy
MADE
83
refined sugar in three
granulated sugar, loaf sugar, and pul-
:
verized
When
sugar.
wanted, the
crystals
granulated placed
are
sugar
in
a
is
great
drum, which revolves until they are thoroughly
To make
dried in the right form.
loaf sugar,
the crystals are pressed into molds, then dried,
and cut into the
size
In
desired.
powdered
sugar they are simply ground to a powdered condition.
Think how much labor sugar,
is
required to produce
and yet you can buy
it
for five cents a
pound.
There are great Gulf
states, in
in the
Cuba,
in
the Hawaiian Islands,
East Indies, in India, and in other warm,
moist parts of the world. of
sugar cane in the
fields of
sugar from Cuba, and
Islands.
To what
city do
from the Hawaiian Islands
We
buy a great deal
from the Hawaiian
you think the sugar is
sent
?
BEET SUGAR Although the cane
fields
of the moist, hot
countries yield great quantities of sugar, there
are other sources from
comes.
which
In the year 1747 a German
discovered that sugar can be
and now about two thirds from these
beet
is
It is white,
much water nor they can
come
of our supply
raise
for table use.
so
much
be raised in
Russia,
as
Beets do not need so heat as sugar cane,
Germany, France,
and other countries, as well
as in California, Utah,
own
beets,
and sometimes weighs as much
ten or fifteen pounds.
Austria,
made from
not just like Ihe plant of
name which we
the same
scientist
plants.
The sugar
so
this useful product
and Nebraska,
in
our
land.
In some parts of California there are of beets
stretching
for
miles.
The
seeds are
planted in rows, which, after the plants 84
fields
have
BEET SUGAR come up, are thinned.
85
In four or five months
from the tune the seeds are planted, the beets are ready to harvest.
On most
of the large ranches the beets are
Men
dug by machinery.
then move back and
forth in the fields, cutting off the leaves little
and a
of the upper part of the beet, for this con-
much mineral matter to be of value in making sugar. The workmen use large knives, tains too
and they walk on their knees.
The
beets are
wagons,
on
or,
if
it
When
trains.
now taken
away, they are sent
far
is
the loads of beets reach the
factory, they are weighed.
drive
to the factory in
up an inclined plane
The teamsters then to a
plank roadway.
There are generally several of these. side of the road or platform are
trenches with
wooden
of water run.
When
sides,
the
in
On
deep V-shaped
which streams
wagon has reached
the right spot, the platform upon which is
raised in a slanting position,
fall into
A
each
it
rests
and the beets
the trench.
basket
full
of
load and tested, to
beets see
is
taken from each
how much
sugar they
HOW WE ARE FED
86 contain^
for
determines the
this
price
be
to
paid.
The stream
of water in the trench carries the
beets along, just as they
brook. of
This,
you
see, is
would be carried
in a
a quick and easy
way
washing them.
The streams factory,
of water carry the beets into the
where they are cut up into
The
machinery.
vats containing in great tanks.
warm
it
is
is
is.
by
then washed out in
water, and
The raw sugar
as the cane sugar dried,
juice
strips
is
boiled
down
refined
much
is
After the sugar has been
run through spouts into sacks held
open to catch
it
as
it
comes
out.
pounds are put into each sack.
One hundred
One workman
sews the sacks up and another wheels them to the wareroom.
Train loads are carried
away
to
be distributed in the parts of our country that
do not produce sugar.
MAPLE SUGAR You would maple sugar,
enjoy
am
I
helping
sure, so let us
woods of Vermont or
to the
maple sugar
to
make make
some a trip
New
York, where
Fig. 28.
— Tappins a Tree.
made from
is
the sap of the sugar-maple tree.
You
need your cap
will
and mittens, as the season
when
is
the early spring,
there
is
.the ground.
work
of the
sugar
yet snow on Besides,
is
some
done at nidit,
and you will not wish to miss that.
m ihe
owner
J*
J
1
or the
/,
"sugar
bush " bores holes into the trees a short distance
from
the
ground,
into
which he
slips
small
spouts, called "spiles."
This
is
called tapinncj the trees. 87
Underneath
HOW WE ARE FED
88
the spout a pail
is
placed.
During the day the
sap trickles out and runs into the pail.
the colder hours
of
slowly,
Sometimes
little
if
at
all.
the
night the it is
During sap flows
so cold that
sap runs for two or three days at a time.
The sap
is
collected in barrels
and drawn on
MAPLE SUGAR The sap
89
flows into one end of the evaporator and
follows a zigzag path through the different sections.
By flowing
slowly over so large a surface,
evaporation goes on rapidly and the sap to sirup
The
by the time
sirup
is
Fig. 30.
into sugar,
has finished
its
changed
journey.
put up in cans, or boiled
down
— Sap-yoke and Pails for gatheriug Sap.
which
and brings a high " Sugaring sap
it
is
is called, is
off,"
is
molded into small cakes,
price.
as the boiling
quite an event.
of people will be invited to
down
of the
Often a number
go to the sugar-
house and take part in the operation.
HOW WE ARE FED
90
Before the modern evaporator came into use " sugaring olf " always occurred at night.
Tiiis
was necessary, because during the day the sap buckets had to be attended ple
would sing songs,
Some
of the
'^
The young
to.
tell stories,
peo-
and eat sugar.
sugar bushes " contain but a
few trees and some contain one or two thousand or even more.
A
tree will yield
from one to six
pounds of sugar during a season.
Our country produces sugar every year, but
we
great
use so
quantities
much
that
of
we
have to buy much more than we manufacture at
home.
It
was not always
in
such
common
use,
however, because people in olden times did not
understand
how
to
make
it
cheaply.
Long, long ago sugar was used only as a Don't you wish that
medicine.
to-day was as
good as sugar
?
all
medicine
About seven
hundred years ago an Italian nobleman died and left to
his
relatives,
pounds of sugar.
among
other things, six
His will caused considerable
comment among the
people,
who
said that
one family should be allowed to have so sugar in
its
possession.
no
much
Jj
WHERE SALT COMES FROM The Arab, journeying over the yellow riding upon the back of
the
often
desert,"
sign of
his
eyes,
some
lips.
The
white- winged
his
in
although there
for
longingly
looks
upon the beautiful blue waters
ride
ocean
the
of
his faithful " ship of
water to cool his j^arched
may
sailor
sands,
nothing
is
ship
but water
he cannot drink
it,
for
;
but
to
greet
is
bitter
of
ocean
it
to the taste. If
you were
water over a
to
fire
remain a white salt.
You it
is
and evaporate
that
see
a quantity
substance.
vide fresh water
ocean, as
place
if
is
it
it,
This
is
common
is
as necessary to pro-
when one wishes one
there would
going
to cross the to
cross
the
desert.
Most streams and lakes contain fresh water, so
you
ocean
will
are
wonder why the waters
briny.
The rocks and 91
soil
of
the
of
the
HOW WE ARE FED
92
contain
earth
Each one
from the land.
we do not
notice
and
steadily
it,
salt
would
forests,
very
of
it
can
more and more
es-
briny.
lick
it
our
yet
unsatisfactory
wild animals
and
None
a food, and
as
supply their
and
salt,
have carried a
person would ever think of eat-
alone
taste
Farmers
carries so little that
to the sea.
No healthy
it
but they have worked so
cape, so the ocean gets
ing
streams wash
so long, that they
amount
great
and the
salt,
food
without
it.
and horses with
cattle
search
from the
for
in
it
with
soil
the their
tongues. Salt
is
so
important to us that I want to
tell
you about some
men
obtain
the
ways
which
in
it.
Sometimes sea water
and evaporated. is
of
This
is
placed in great vats
leaves
You know
then refined.
the
which
salt,
that the sun's heat I
causes the waters of a shallow pond to evaporate during
often
warm
scooped
waters which the
larger
out fill
body.
Shallow basins are
weather.
along
the
coast,
them are then shut In
time
and the off
the water
from
evapo-
WHERE SALT COMES FROM and the
rates,
93
which has formed
salt,
thin
in
layers, is collected.
most
that
said
I
There
bodies.
you were
Lake
Salt
Streams flow into
but
it,
are
fresh-water
however, that
some,
are
Great
very salty.
lakes
is
are
one of these.
none flows
out.
If
to bathe in the waters of this lake,
you would
find
your
that
body would not
sink. I
have seen great
along
the
shore
of
glistening
of
piles
Lake which
Great Salt
had been obtained by evaporation. runs
beside the lake, and
upon the people
the
cars to be hauled
first settled
to the lake in
salt
A
salt
railroad
is
loaded
When
away.
the
in Utah, they used to drive
wagons
to get a supply of salt.
Although the ocean and a few lakes contain
immense
quantities of
this useful
we
article,
get most of our supply from other sources.
In the western part of
New York
some distance below the surface a thick layer of
there
is
down
to this; water
then
pumped
is
salt.
of
State, at
the earth,
Wells are drilled
pumped
into them,
out again as brine.
This
and
brine
HOW WE ARE FED
94
evaporated in large pans made of iron, two
is
quarts of brine yielding about a pound of
salt.
In China salt has been obtained in this
way
and even thousands
hundreds
for
Though they had
years.
of
work
machinery to
little
hy
steady
with
in
effort,
they drilled wells two thousand and even
yet
days,
those
From
three thousand feet in depth. to
were
years
forty
twenty-five
recpiired to drill
some
that they Avere not likely to
what they
of
show about
enjoy the
fruits
and that others must get the
of their labor
these
did.
people
?
What does What benefits
this
are
you receiving from what others have done Salt
This
Germany,
One
in
many
the
most
and of
fornia.
is
It is
Colorado
as salt.
Poland, Austria,
the world
ocean
rock
called
is
States,
mined
also
is
and iron
coal It
is
?
are.
obtained
India, the
in
United
other countries. interesting
in the southeastern
salt
fields of
part of
Cali-
on the Colorado Desert, near the
River.
floor
of
Those who commenced them knew
these wells.
benefit
patient,
This was once a part of the
and the rocks contain much
salt.
WHERE SALT COMES FROM Water seeping through the earth and brings
salt
What happens This salt
it
dissolves the
to the surface at this place.
to the
field
97
water?
covers an area of about one
thousand acres, to a depth of from one to eight
Fig. 32.
inches.
more salt.
— Loading Cars with
You can
like a field of
great
Salton, California.
by the picture that
snow and
The bright sunlight
surface with such
A
see
Salt.
is
power that
plow drawn
ice
looks
than one of
reflected it
it
from
its
hurts one's eyes.
by a
steam
engine
HOW WE ARE FED
98
moves over up
salt
and throws the
this dazzling field,
in furrows.
It is
and taken
then piled up, loaded
where
on to
cars,
fied.
Indians and Japanese do most of the work.
to sheds,
it
puri-
is
In order to purify the brines they are boiled in
iron
pans and
make them tion
is
fit
treated in various
evapora-
produces larger ones.
water and then evap-
salt is dissolved in
orated.
to
rapid, the salt crystals are quite small,
but slower evaporation
Rock
When
for table use.
ways
To
get the finest of salt, the crystals
When
must be ground.
salt is to
be used for
other purposes than to season food, not so nuicli
Name
pains are taken.
when
In olden times, obtained as
it is
to-day,
countries as a luxury. it
not
?
other uses of
At one time
salt
it
salt.
was not
was regarded
so easily in
some
This seems strange, does the Chinese
image
made
it
into
emperor
little
cakes, stamped the
upon
it,
who
together ate food which had been salted,
and used
it
as
money.
of the
In Arabia those
believed that this established a special
friendship between them. saying, " There
is
salt
bond
of
This led to the old
between
us."
MACARONI AND VERMICELLI Have you ever wondered
macaroni hi the stores or
at the hollow sticks of as
you have looked
as
you have eaten them at the
table,
how they
were made hi that way, and what they were
made of? In Italy macaroni of food,
own
and
its
use
is
a very important article rapidly increasing in our
For a long time
country.
outside of Italy,
the center of
where the
the industry.
Do you know what
Now
is
great
it
was not made
city of
Genoa was
Locate this
man was
city.
born there
?
macaroni and vermicelli are made in other
There
countries.
are
a few factories
in
United States, but most of what we use
comes from
the still
Italy.
In making these foods only the best hard
wheat
is
used.
After grinding the wheat, the bran out and the flour
Lf
'^
•
is
is
taken
placed in a large wooden ^"
HOW WE ARE FED
100 tub.
Water
hand
for a few minutes.
wheel about inches
is
added, and the two are mixed by
five feet in
thickness
in
is
In this tub a marble
diameter and eighteen fastened in an upright
This wheel weighs about a ton.
position.
After the flour and water have been mixed, the wheel
in
is set
motion by machinery, and
it
slowly circles around in the tub, pressing the
dough under
A man moving
keeps walking in front of the wheel,
dough from the edges
the
and placing
work
it.
it
directly in the path of
it.
This
of pressing the flour into a paste continues
more than
for a little
The wheel which foot
of the tub
is
quite
is
half an hour.
then stopped and the paste,
stiff,
is
cut into cakes
square and from one to three
about a inches in
thickness.
These are put into an iron cylinder heated
by steam.
In the bottom of the cylinder
copper plate filled.
A
filled
is
a
with holes having the centers
cover fitted to a great
turns by machinery
is
placed
screw which
on top.
slowly, but steadily, presses the paste
This
downward.
MACARONI AND VP:RMICELLI It is
101
thus forced through these openings, and of
course comes out in the form of round, hollow pipes.
As
these pij)es issue from the cylinder, they
are straightened out on a
wooden tray
or plat-
form, and with a large, sharp knife cut into
Fig. 33.
lengths
of
— Drying Macaroni in Italy.
about three
feet.
They
are
then
taken to a drying room and spread on wire frames covered with oiled paper. are left for about five days, after
Here they
which they are
placed in boxes and are ready to ship.
The only
difference
between macaroni and
HOW WE ARE FED
102 vermicelli
is
that the
vermicelli
pipes of
are
very small and are not hollow.
When
vermicelli
wanted, two plates are
is
placed on the bottom of the press.
one
of iron
is
The under
and contains holes about one inch
The upper one
in diameter.
is
of copper
There
contains cjroiqos of very small openings. are
and
sometimes eighty of these openings in a
group.
When
the plates are screwed together,
the groups of small holes are directly above the larger openings.
As little
the paste
is
pressed,
it
passes through the
holes and then issues from the larger ones;
this keeps
each
little
group of pipes somewhat
apart from the others. Saffron
is
added
to the paste to color
the great golden mass it
is
it,
and
quite a pretty sight as
steadily lengthens.
The workman at a time
;
cuts off six or seven feet of
and holding
one hand, he shakes
might shake" the pipes tangle
it
it
above his head with
out with the other, as one
folds of a piece of silk.
up very
it
little.
They
lengths of about eighteen inches.
The
are cut into
MACARONI AND VERJMICELLI It
is
103
then taken to the drying room and
spread out on the trays just as the macaroni
A
handful of the vermicelli
and by a peculiar twist
is
of the
is.
taken at a time,
arm
it is
placed
on the paper in a form something like that of the
letter
n.
After drying for five days
packed and shipped.
it
is
ON A COFFEE PLANTATION Juan and Lupe
a beautiful valley
in
live
where palm and banana trees wave their broad It is never cold there, so
leaves in the breeze.
that
many
kinds of
out of doors which
we do not
On
except in greenhouses. see lofty
and flowers grow
plants
see in our country
clear days they can
mountains far to the westward, which
sometimes wear caps of white.
Juan
fourteen years
is
Their skin
twelve.
is
old
and
Lupe
much darker than
is
yours,
and they have bright black eyes and black
hair.
Their father owns a great coffee plantation in Brazil, not far
There are
from the
city of
Rio Janeiro.
many men, women, and
children
employed on the plantation, and Juan and Lupe enjoy roaming about from place to place and
watching them at their work. In the coffee
nursery they
seeds
in the rich 104
see soil.
men
planting the
There are some
ON A COFFEE PLANTATION plants that have just
come up, and some that
They
are ready to transplant.
rows, six
or eight
105
feet
are set out in
apart each way, and
sometimes more.
The
trees
would grow much
Fig. 34.
you
see in
pruned.
taller
— A Coffee Nursery.
the picture,
if
they were not kept
Do you know why they
from growing
of the tree,
you
which
are prevented
Whenever you look
tall ?
coffee plantation,
than those
is
see the
at a
dark green foliage
an evergreen.
Lupe
is
HOW WE ARE FED
106
They
very fond of the blossoms.
are
clear
white and very fragrant.
A
tree will yield a small
year after planting, but
Fig.
full is
it
35.— Picking
amount the second will not produce a
Coffee.
crop for five or more years.
Two pounds
a good average crop for a tree.
The children
like
they go from tree to about their
own
age.
to
watch the pickers as
tree.
Some
Many
The
herries
them
are
carry a sack slung
over the shoulders, and others pails.
of
cai'ry baskets or
must be picked by hand,
for
ON A COFFEE rLANTATION they do not
all
scarlet in color
A
They
ripen at once.
and look a
little like
10'
are dark
cranberries.
good picker gathers about three bushels
day.
they this
The fill
in a
pickers are given a check every time
a
basket.
Sometimes Juan tends
work, and he enjoys
very much.
it
At
to
the
:i»^.^
Fig. oG.
— Coffee Berries.
end of each week the pickers are paid according to the
number
of checks
they have.
Within the berry are two kernels or wnth their
flat sides together.
" coffee beans."
the drink
is
It
is
seeds,
These are called
these beans from which
made.
The picking
is
but a small part of the work
108
HOW WE ARE FED
'
operation
removing the pulp.
is
i The
market.
of preparing coffee for the
first
This used to
now
be done by tramping on the berries, but it is
done in a better way.
The
berries are
thrown into a large tank
filled
with water, which carries them through a pipe This machine removes
to the pulping machine.
the pulp and separates the beans.
Next the beans are carried
to a second tank,
where they remain for about twenty-four hours, to
wash
off
a sticky substance which covers the
shell of the bean. If
you have ever put beans or peas
into a
basin of water, you have noticed that nearly of
them
sink, while
a few
This
are the poor ones.
the good and
A
bad
coffee
These latter
float.
is
the
all
way
in
which
beans are separated.
pipe carries off the seeds that float on
the
surface of the water.
The beans
are dried
which they are spread. long time.
must injures
be it.
on cement
floors
upon
This drying takes a
Before sunset each day the coffee carried
under
shelter,
for
the
dew
While they are drying, the workmen
ON A COFFEE PLANTATIOX tliem.
stir
but this
is
Sometimes
artificial
expensive.
Juan's
watchman whose duty at night, for it is
Each bean hull,
is
used,
is
has a
father
very valuable. covered by a strong
and so
this,
it
shell, or
The soaking
comes
easier
off
Juan and Lupe often
otherwise would.
it
heat
guard the colfee
to
which has to be removed.
has loosened
than
is
it
109
watch the wheels of the huller as they turn,
moved by
patient oxen.
There are two wheels set upright box,
circular
As
it
tom
i3asses
of
into
which
In
coffee
is
put.
between the wheels and the bot-
the
box,
the
Underneath the hull also taken
the
over a
is
hulls
are
removed.
a thin skin, which
is
off.
some countries people want the
dyed or colored.
A
bluish color
is
coffee
given to
it
by coating the wheels of the hulling machine with lead.
The a
hulls are separated
from the beans in
winnowing machine, and the
sorted.
Often this
is
done
coffee
by hand.
is
then
The
beans are spread out on a table, and girls and
HOW WE ARE FED
110 boys,
and sometimes grown persons,
sort
it
into
several grades.
Juan's father has this work done by machin-
The
ery.
coffee is put into a cylinder, in the
EiG. 37.
bottom sizes
it is
its
it
last
JSortiiig
and sacking
Coffee.
which there are holes
by which
The send
of
—
it
is
process
graded. is
to
sack the coffee and
by raih^oad to Rio Janeiro.
neither roasted nor ground until
destination.
different
of
Of course it
reaches
ON A COFFEE PLANTATION
We but
do not produce coffee in our country,
we
are the greatest coffee drinkers in the
A
world.
large
Trace
Brazil.
from
Rio Janeiro to
our
of
irdvt
from
the
New
the
ship
Juan
has
of
York.
comes
has promised
him with him sometime, when he goes
to take
with a cargo of
You
sujDply
course
often done this, and his father
coffee.
naturally think that coffee of different
names must come from at
111
from
least
different
ahvays the case. froui the
countries,
This
trees.
Several
is
or
not
may come
brands
The name depends
partly
and the general appearance
of the
same
ui)on the size
different
tree.
beans.
Coffee
a native of the far East, but
is
it
has
gradually been transplanted to other countries, until
it
is
now very
extensively used.
Central America, Mexico, the
Hawaiian
Islands,
Java,
West
Ceylon,
Brazil,
Indies, the
and Arabia
are coffee-raising countries.
In 1551 coffee found
1652
its
Constantinople
;
and
was planted
in
1720
it
in
it
way
to the city of
had reached London in the
West
;
Indies.
HOW WE ARE FED
112
You
see
it
worked
its
way westward
rather
slowly.
Several hundred years ago, coffee
was very
expensive, so that only the rich could afford to use
went
To
Instead of drinking
it.
to '^coffeehouses,"
these " coffeehouses "
news they had heard and In this
way
at
it
where
men told
it
home, people
was
served.
brought whatever it
to one another.
these places served about the same
purpose that newspapers do now.
THE TEA GARDENS OF CHINA At the bottom some
a in
little
will
find
Spread one of them out carefully.
leaves.
You can
you
of the teapot
see that
it
was once long and
like willow leaves.
some garden
It
slender,
may have grown
in far-away China, for
we
get
a great deal of tea from that country. I live
have told you how close together the people
on the
There
is
fertile
so little
plains
eastern
of
room that many
on the rivers and
on boats
live
On
the harbors.
in
China.
this
account their farms are not so large as ours.
The
tea trees in
or six feet high.
If
the gardens are about five
they were allowed
would reach a height of twenty-five they are
they
to,
feet
;
but
kept trimmed for the same reasons
that the coffee trees are pruned.
The
trees
are
raised
from
seeds,
and are
generally planted on land which slopes toward the south.
What advantage 118
is
this
?
HOW WE ARE FED
114
In about three years after planting, the crop of leaves can be gatliered.
first
In China they
are usually gathered four times each year,
and
the trees continue to yield for twenty-five
or
thirty years. .
When
sap
the leaves are picked, they are full of
or juice,
drying
is
and
so
have to be
usually done on trays
dried.
made
of
The
bamboo.
While they are drying, they are rubbed and rolled
they
between the palms of the hands, so that
may dry more
quickly and evenly.
Next the leaves are placed, a few in iron -p-dus over a charcoal left in
at a time,
They
fire.
are
these but a short time, for they are hot.
This process
is
called
''
Sometimes
firing."
the leaves are " fired " but once, and sometimes twice.
The
tea
is
then spread out, and broken bits of
stems are removed.
Some
of the tea growers
place the tea in baskets which
over slow If
fires,
you were
suspended
for drying.
to look into
or houses where tea
would
are
is
some
of
tlie
tea-hongs
cured and packed, you
find the tea dried in a very curious fash-
THE TEA GARDENS OF CHINA
In one of the rooms you would see several
ion.
Chinamen
rolling
their bare feet.
and tossing
The
balls are
looks like play,
it is
with
balls about
about the
and are partly filled with
footballs it
HT
size of
Although
tea.
As the
hard work.
balls
are tossed about, the tea leaves are given their
rounded or twisted appearance. time the workers stop and
the bags
This method
closely at the neck.
making
tie
From time ujd
to
more
used in
is
gunjjoivder tea.
Black and green teas are not different variebut are produced by different methods of
ties,
handling.
In the great tea-hongs there are professional tasters,
sip tea fix
its
— that
is,
men who do nothing
from small cups, so as to grade value.
ticular line of
This
is
it
but
and
considered a very par-
work and
requires an
educated
taste.
The ocean atmosphere has a bad so that the very finest grades are
across the sea.
water,
it
is
When
tea
is
effect
on
tea,
seldom sent
to be shipped
by
placed in l^oxes lined with a sort
of sheet lead.
This
protects
the
tea
greatly.
HOW WE ARE FED
118
Most at
of the tea sent to the United States lands
Why ? How
San Francisco.
other parts of our country
does
it
get to
?
Great quantities of tea are pressed into the
form of bricks and sent over mountains and across deserts into Russia.
This
are great
" brick
called
is
tea drinkers,
The Russians
tea."
and whenever any one
calls in Russia, tea is served.
They
call their
teapot a samovar.
Better tea
is
obtained from Ceylon and India
than from China.
In these countries Europeans
have charge of most of the tea farms, and they
have carefully studied the cultivation and handling of tea.
There
a
is
little
in the state of in quality
price for
tea raised in our
South Carolina.
and people are willing
it.
Some
of
it
own
It is
to
country
very
fine
pay a high
has been sold for
five
dollars a pound.
When tea was
first
brought into Europe,
it
was
regarded as a great luxury, just as coffee was.
People paid as it.
much
It is said that
as fifty dollars a
some
pound
for
of the tea raised to-day
THE TEA GARDENS OF CHINA for the royal family of China, is
119
worth a hundred
dollars a pound.
Many
people in this country do not enjoy a
cup of tea unless they have milk and sugar in it.
The Chinese do not use
In Russia
it
is
quite
either in their tea.
common
to
draw the tea
through a lump of sugar held between the teeth.
You know
that tea parties are very
The most celebrated called the " Boston
can find out about
tea party ever held
Tea Party." it.
common. was
See what you
A CUP OF COCOA On
the eighteenth day of June, in the year
1771, this notice appeared in the Essex Gazette of Massachusetts
—
:
"AMOS TRASK, At
his
House a
little
below the Bell-Tavern in
Danvers,
Makes and which he
will
sells
Chocolate,
warrant to be good, and takes
Those who may please
Cocoa to grind.
to
Custom may depend upon being well served, and at a very cheap favor
him with
their
Rate.''
This seems to have been the
manufacture and our country.
sale of cocoa
AYhat
is
first
notice of the
and chocolate
in
peculiar about the notice?
In those days the raw product was brought to Massachusetts
They obtained
it
by the Gloucester fishermen. in
the 120
West
Indies
in
ex-
A CUP OF COCOA change for
121
and other things which they
fish,
took there.
When
the Spanish soldier, Cortez, conquered
Mexico in 1519, he found that the people of that country were very fond of a drink which
they called " chocolatl."
Montezuma,
ruler,
It
was served
in a cup of gold.
to their
When
the
Spaniards went home, they of course introduced the drink into their
time
it
own
For a long
countr}^
was very expensive and was not com-
monly used
outside of Spain, for the Spaniards
kept the secret of
its
preparation.
Cocoa and chocolate are products of the seeds of a tree called the cacao ical
New
tree
tree.
It is a
trop-
and grows in both the Old and the
World.
Although the cacao cultivated in orchards
which you have seen.
more than twenty inclined
shade,
to
grows wild,
also
much like fruit orchards The trees are seldom
out.
other
They
trees
are
require
often
between the rows to shade them. begin to bear
it is
feet high, but they are rather
spread
and so
tree
when
some
planted
The
five or six years old,
trees
and
HOW WE ARE FED
122
continue to yield for forty years.
There are
generally two chief harvests each year, but the fruit
is
ripening
all
of the time.
The blossoms, which grow
in
clusters,
small and pink or yellow in color.
Fig. 39.
— Cocoa
(Permission of
directly
They
are
groAv
Pods and Leaves.
Waltek Baker &
Co., Ltd.)
from the branches or the trunk
of the
tree.
In
about four months
after
the
tree
has
blossomed, you will find dark yellow or brown
pods hanging from
it.
These look a
little like
A CUP OF COCOA ripe cucumbers, but they
123
more pointed
are
one end and are grooved or fluted. are
from
six inches to a foot or
at
These pods
more
in length,
with a rather thick, tough rind.
How
t
do you think the pods are gathered
Fig. 40,
— Native
(Permission of
They
Cocoa Tickers.
Walter Baker
are cut off by
men
«fe
?
Ceylon.
Co., Ltd.)
carrying long poles,
sometimes of bamboo, to the ends of which knives are fastened.
Only the
ripe
pods are
cut off and collected in a heap under the tree.
They
are left in these heaps for about twenty-
HOW WE ARE FED
124
when they
four hours,
are
cut
open and the
seeds are gathered in baskets.
The
seeds are called
''
beans."
rows of them, about the
size of
the pink pulp of the fruit. are white, but
when
you taste one, you
You have as well as
upon a
ful
gh'l
city
of
dauff,
almonds, within
When
fresh they
dried they are brown.
If
will find it bitter.
often seen on packages of chocolate,
young woman carrying some chocoIt
tray.
who once
is
the picture of a beauti-
served chocolate in the old
Her name was Anette
Vienna.
and she married a
rich count
and
''
Ballived
It is said that a painting
happily ever after." of
five
on the cans of breakfast cocoa, the
picture of a late
There are
her hangs upon the walls of the great art
Point out the
gallery in Dresden.
cities I
have
mentioned.
The sheds,
seeds are carried from the orchard to the
where they are prepared
for market.
Here
they go through a process of fermentation or " sweating."
For
this purpose they are placed
in a covered box, or they
with earth.
This
is
may even
called
be covered
"claying."
Now
A CLP OF COCOA the seeds
must be
dried.
125
They
are spread out
on platforms, raised a httle above the ground, so that the air can circulate underneath.
notice that the
roofs
do not cover them just
now, for theh^ only purpose
Fig. 41.
dew and the
to
is
— Drying Cocoa Seed.
(Permission of
rain.
You
Walter Baker &
They
keep
oft:
the
Ceylon.
Co. Ltd.)
are fastened to frames
which have wheels under them.
During the
day they are not used, but at night they are rolled over the cocoa.
The cocoa
is
stirred
by v^orkmen using long
HOW WE ARE FED
126
shovels or rakes, so that
Once
evenly.
bare
dry quickly and
a day the beans are shoveled into
heaps and the their
may
it
workmen you
as
feet,
them with
tread upon
This
see.
called
is
"dancing the cocoa." After the seeds have dried
for
weeks they are nearly the color
They
about two
of red bricks.
are put up for shipment in canvas sacks
hundred and
holding one
The name upon
of the plantation
the
is
usually stamped
Guayaquil
outside.
cocoa than any other
pounds each.
fifty
Find
city.
more
exports
A
it.
great
deal comes from the island of Trinidad, and from
the northern part of South America.
AYhen the " beans nation, they
and
"
have reached their
must be cleaned, on the
dirt collected
to rid
w^ay.
them
They
desti-
of dust
are then
placed in a great revolving cylinder and roasted.
You remember brings
helps seed.
to
when
a pleasant
out
The same
that
is
The
is
next
" beans " are then crushed.
roasted its
it
aroma.
The roasting
a shell which
shell
is
odor called
true of cocoa.
loosen
coft'ee
also
surrounds the
removed
and
the
A CUP OF COCOA
P
The Mexicans used
large
stone, hollowed
called a
is
Fig. 42. (Permission of
The broken
it
is
out on
top.
This they
now done by
machinery.
— Grinding Cocoa. Waltek Baker &
Co., Ltd.)
bits of the cocoa are called
When
the cocoa
is
known
''
cocoa
ground to a pow^ler,
put iuto strong bags and pressed.
pressure
on a
"matate."
The crushing
nibs."
to crush the seeds
This
removes a part of an oily substance
as " cocoa butter."
Remember,
then, that
HOW WE ARE FED
128
cocoa
is
the meal or flour
which some
seeds from
moved.
Chocolate
none of
this oil is
Fig. 43. (Permission of
You have late "
on the
made from
the crushed
of the oil has been re-
differs
from cocoa
removed
in
making
in
that
it.
— Moulding Cocoa. Walter Baker &
Co., Ltd.)
often seen the words " sweet chocolabels.
This
is
made by adding
a
quantity of pulverized sugar to the " plain " or " bitter " are added.
chocolate.
Sometimes vanilla beans
A CUP OF COCOA
The pasty mass known molded.
When
rest
on a
and
this
table,
must be
several
metal molds which
they are made to rock or shake,
causes
the
Fig. 44. (Permission
chocolate to assume
the
— Cooling Cocoa.
ofWALTER Baker &
The molds
right shape.
as chocolate
proper amount has been
the
pLaced in each of
129
Co., Ltd.)
are then taken to the
cooling room, where they are placed on frames,
one above another, in long rows.
women wrap pers
Girls
and
the cakes of chocolate in the wrap-
specially
prepared for them, after which
they are packed in boxes ready for shipment.
HOW WE ARE FED
130
At Dorchester, Massachusetts, on the Neponset River, is situated the largest establishment
for the
manufacture of cocoa and chocolate in
America.
It is interesting to
know
very spot where these great mills
was
built, in
this country.
1765, the
first
that on the
now
stand,
one of the kind
in
A CRANBERRY BOG Wareham, Massachusetts,
Dec. 10, 1901.
Dear Fraxk: How siiriDrised you will be to learii that I am now a country boy. We left Boston early
last spring,
and came out here
go into the business of cranberry raising.
seemed very strange at
first
or through
country roads,
to
A you
but
we
all
along
and
fields,
woods
see
of water.
bogs.
our city
think the country delightful.
cranberry farm will
It
travel
instead of upon the cement walks of streets,
to
is
a marsh or a
jjog,
so
that the vines need a great deal
There are
l^oth
wild and cultivated
Those that are cultivated are provided
with a system of ditches, so that they can be It is a
good deal
Southern California,
I suppose.
flooded from time to time. like irrigation in
We
flood the bogs to j)revent the berries
freezing, as well
water.
and
I
will
as to furnish the tell
from
vines with
you more about that by
by. 131
HOW WE ARE FED
1B2
Father wanted a larger bog than the one he bought,
first
soon
so,
we came, he
after
got
another small piece of marsh land which joins it
on the west, and started vines on
it.
YoQ know that willows, rosebushes, grapevines, and many other plants will grow from It is the
cuttings.
The lower end the
soil,
set in
of
and
same with cranberry
of each cutting
is
pressed into
They
soon begins to grow.
it
vines.
One
rows about fourteen inches apart.
our neighbors,
the same
who was
time, cut
the
are
starting a bog at
vines
into
pieces
an
inch or two long, and scattered them over the
He
ground.
then harrowed
them
The
in.
vines multiply just as strawberry plants do, by
putting out runners.
They
tell
us that our
a crop in three
years.
new bog will produce Do you have to wait
that long for a crop of oranges
By
the
color
is
middle of June our bog was in
The
blossom. a
?
flowers are quite small
little
like that of
the
and
flesh.
full
their
I read
an interesting thing about them the other day. It
seems that the berries used to
be called
A CRANBERRY BOG
133
" craneberries," because people thought that the blossoms,
just
before
they opened
sembled the neck, head, and
By dropping
Fio. 45.
the
e,
bill
of
fully, "re-
a crane."
we got the present name.
— A Cranberry Bog.
Showing Uie Young Vines.
During our harvest time, which lasted from the middle of September to the last of October,
we were very
busy.
We
did not
commence
to
HOW WE ARE FED
134
go to school until the berries were picked. see, frost
may
You
occur and spoil the crop, so that
everybody works as fast as possible until the harvest
Fig. 46.
is
— Cranberry some
had
Pickers at Work.
divided into
pickers
Father
over.
of
Notice
Rows by Means
the
time,
twenty
about
how
the
Bog
is
of Cords.
our
besides
own
family.
When we father took
were
ready
to
begin
some twine and stretched
and forth across the bog, fastening stakes.
picking,
it
it
back
to small
This divided the held into rows.
Each
A CRANBERRY BOG
was not allowed
picker was given a row, and he to change until
At
first
it
was
it
finished.
seemed great fun to get down on
the groimd and strip
when one does tiresome.
135
It
this
oft'
the bright berries, but
day after day
must be easy
gets pretty
it
pick
to
oranges,
because you can stand up while you work.
Father paid the pickers twelve cents a about
It takes I
three pailfuls to
averaged about one dollar
day.
bought a
I
books
the
for
money
Some
left.
and
of
and
have
the
Jennie
?
pickers
worked
She
bushel.
all of
my
considerable
quite small did not earn very nuich.
recognize
pail.
and a half each
suit of clothes
year,
make a
a
who were Do you part
of
every day.
Twice diu^ing the picking season there sharp
frost,
but
we saved
w^as a
the crop.
The government sends out a Weather Map every day.
Our teacher
one tacked up
These maps
tell
gets one,
in the post office
what kind
and father watches them
saw that
frost
was
of
and there
is
every morning.
weather to expect,
closely.
likely to occur,
When
he
he and the
HOW WE AKE FED
136
men opened water^ in
the
order
which hold back
gates to
flood
the
The vines were
nearly two feet beneath the
water.
Fig. i7.
Father says
— A Young
slowly that
its
Worker.
so the berries
the
Notice
temperature
of the surface of the
how is
do not get
surface of
water
cools
so
the Berries are picked.
much above
ground or the
after sunrise the water
the bog
the part of
where we had not picked. buried
the
air
frost-bitten.
was drawn
off,
that
near
it,
Soon
and the
next day the bog was dry enough for the pickers to
work.
A CRANBERRY BOG I
wonder
if
the Weather
Bureau
use to farmers in California. sailors
watch
for
the
flags
I
sea
if
1
is
know
which
storms are coming, that they a violent
137
may
of
any
that the
tell
when
not go to
HOW WE ARE FED
138
out the leaves, twigs, and
The
dirt.
berries drop
through a screen and run out of a spout into
We
a barrel, as you see.
Father
crates or barrels for sale.
cranberries
Europe,
because those
better than the
There raised
me
that
are
to
much
berries.
quantities
this part of
in
here
raised
European
great
are
tells
from our country
shipped
are
then put them into
of
cranberries
Massachusetts.
I
have
been readiug lately that they are produced
New
Jersey, on
Long
Island, in Michigan, Wis-
consin, Minnesota, Canada, tions.
From
Avhat
I
and some other
have read,
I
seem strange
if
you
Wouldn't
w^ere to eat berries raised
on our bog, three thousand miles away
Now groves
I
want you
of
sec-
guess they
are not raised in Southern California. it
in
to tell
me
?
about the orange
Southern California, for none of us
have ever seen an orange growing. I
wish you
and a " Happy
all
a very
New
"Merry Christmas"
Year."
Your loving
friend,
Will.
THE COCOANUT ISLANDS OF THE PACIFIC
I
Imagine yourself on a great ocean steamship, gliding over the blue water of the Pacific
Among
toward the Samoan Islands.
Ocean
the
first
things that you will see as you near the shores
he
these islands will
of
eighty
slender, graceful
branch to a height of
trees, rising witliout a
thirty to
tall,
At the top
feet.
is
a sort
crown, composed of long, drooping leaves.
of
These beautiful trees lean out over the water
and
toss their leaves in the strong
They seem
breeze from the ocean.
you
friendly greeting to to
wave a loving
away.
These
They grow on the
Pacific
as
farewell
trees all
Ocean,
and steady
are
to
the
you
trojDical
in
the
West
139
as
you
sail
cocoanut palms.
the
never far from the sea.
nod a
you approach, and
of
along the shores of most
to
warm
islands Indies,
countries,
of
and but
HOW WE ARE FED
140
When is
mto
the cocoanut falls
the water,
it
rocked and tossed by the waves and drifted
about by the shell,
its
for the
When
this.
currents,
it
strange shore,
it
is
comes
it
safe within
is
upon some
to rest
ready to give to the world
another cocoanut palm, that from which
it
water cannot penetrate
salt
finally
but
if
climate
the
In this
sailed.
like
is
way
nature
has helped the trees to become widely distributed.
There
^re cocoanut plantations as well as
wild groves of the trees.
When
a plantation
is
to be established, the planter selects the
ripest
nuts and dries them for several weeks.
They
are
then
planted,
and
by and by
palm springs from the small end and the roots from the large end.
young old,
trees are
from six months
to
a
little
of the nut
When
the
two years
they are transplanted in rows thirty or
forty feet apart.
about
five years,
They begin
but they do not yield a
crop for fifteen or twenty years. that a poor
man
Do you
full
think
could afford to go into the
business of cocoanut raising
As you
to bear nuts in
see in the
?
picture,
cocoanuts grow
Fig.
4'j.
— A Cocoanut Grove.
THE COCOANUT ISLANDS OF THE PACIFIC
143
in clusters.
You
close to the
stem instead of at the ends of the
nuts
may
tree
will
they grow
that
also
They do not
branches.
ripen at once, but
all
produce from
you were
If
one hundred
to
fifty
go into an
to
you could
apple, a peach, or a cherry orchard,
Gathering cocoanuts
easily pick the ripe fruit. is
quite a different
Samoan boy and
of
rope in the
one of
Letting place
He
picks them.
on the bark
his
hands,
catch on
of the
and
Then the other loop
tree
up,
and he
which
and are then piled up. in baskets
carried
himself
raises himself again.
cuts off the ripe ones,
rough
he places the
fastened a
he finally reaches the nuts.
a
foot.
clasps the trunk
it,
raises is
each
looj) to
loops
hollow of his foot against
with
see
fastens a short piece
form of a the
Let us
however.
matter,
observe this shiny-skinned
how he
A
be picked at almost any time.
each year.
nuts
notice
a
little
little.
higher
In this
way
With a knife he fall to
They
the ground
are then
placed
which are hung from a pole and
on the shoulders
of
two men or are
loaded on to donkevs and taken to the shed.
HOW WE ARE FED
144
The
ripe
cocoanut it
contains also
a milk
Most
is
countries, however,
At meat,
meat
valuable
is
tree.
It
cocoanut sent to other in a
form known as copxi.
the shed the hard shell, which covers the split
is
is
open by means of an ax.
removed with a knife and
The then
is
This dried cocoa-
copra.
is
The inhabitants in a
of
nourishing
a
is
spread out on mats to dry.
nut
article
from the
which
the
of
a
picked
food just as
drink.
is
much more
of these cocoanut islands live
simple style than
many
cocoanut tree supplies
we
do,
and the
of the things that
they use daily. Let us examine the home of a native Samoan.
The frame and
posts of the house are
made
of
the slender trunks of the cocoanut palm, while
the roof
is
covered with
The
shingles.
its
leaves instead of with
cups, bowls, dippers,
other household utensils are If a
whole
pushed
in,
shell
the milk
to eat the meat. bottles.
is
is
made
wanted, used,
the
and many
of the shells.
" eyes "
are
and ants are allowed
These make excellent water
Baskets, curtains, and twine, are
made
THE COCOANUT ISLANDS OF THE PACIFIC from the
fiber of the leaves,
145
and the bark
is
used
which
is
used
for fuel.
From in tlie
the cojDra an
oil is 23ressed
manufacture of soap.
It
makes a perfectly
white soap that will float on the water. also used to furnish liglit,
on their bodies to prevent sunburn. of
the
tree
is
made
It is
and the people rub
into
it
The sap
sugar, vinegar,
and
a liquor.
While
in our country the cocoanut
is
impor-
tant chiefly to bakers and confectioners, in these
far-away islands
it is
the most useful of plants,
and one
of
you not
like to visit the
learn
more
Would
the chief articles of food.
cocoanut islands and
of their interesting people
?
A BUNCH OF BANANAS Every day, as you walk along the see great fruit
streets
you
bunches of bananas hanging in front of
and grocery
You
stores.
them
find
at the
them from
corner fruit stand, and peddlers carry
house to house.
Although bananas are cheap that so
all
common now and
so
can afford to eat them,
when your grandparents were
carrying
it
from
our country.
its
a
few people engaged
in
Now many on
home
shijDS,
this business.
They
Central America, and within a
ing they are unloading at
New
to the cities of
small but swift
West
get their cargoes of fruit in the
more,
In
as quite
tropical
called " fruiters," carry
was not
children.
those days the fruit was regarded
luxury, for there were
this
so
York, or Boston.
week
New
Indies or after sail-
Orleans, Balti-
If the
number
of
bananas which reach our country each year were equally
distributed, each person
twenty-five. 146
would receive
A BUNCH OF BANANAS Let
lis
whicli all
147
get aboard that wonderful train upon
may
travel free of cost,
Fig. 50.
— A Banana Tree.
equally well upon land and water. right in the center of a island of Jamaica.
which runs
We
step off
banana plantation on the
HOW WE ARE FED
148 Yes, these
banana
are
See
how
how
gracefully they droop
long and broad
ten or fifteen feet long
The
trees are tall.
stalks
trees
;
all
leaves are and
the
Some
!
trees,
you
simply
Here you
unroll.
They
are rolls
No, the leaves
the stalk.
in that
are
upward, each startmg
of bright green, pointing
were not torn
them
see, are
can see some just starting out.
of
of
almost as long as the
from which the leaves
from the center
about you.
way by
The
the pickers.
wind sometimes whips them
into
ribbons, for
they are very tender.
These stalks growing from the base of
main stem are
called
"suckers" here;
these
are
no
" suckers "
seeds
that
bananas.
in
are
planted
when two the
It is
What
fruit.
length
cocoanut to bear
were
when
a are
of
time
I
tell
you
required
for
the
in
this
did
?
but four years since the
plantation
is
or three feet high and within
a year they bear
about
It
They
farmer wants to start a plantation. set out
in Costa
You remember
Rica they are called "bits." that there
the
single
trees
" suckers,"
standing
A BUNCH OF BANANAS about eral
and
feet
fifteen
stalks
the
apart.
grouped about each
beautiful
form shaded
Now
149
there are sev-
parent
leaves, touching
plant,
overhead,
aisles of green.
Of course a
threat
number
of
'•
suckers " are
HOW WE ARE FED
150
Let us count the " hands " in
of as a " finger."
for
This
bunch.
this
it
an unusually large one, Nine ^'hands'' make
contains thirteen.
As you
a full hunch. to
is
there are from ten
see,
twenty "fingers" in a "hand."
Buyers
will
seldom take bunches of less than six " hands."
Here come the
cutters
fruit
cargo for the "fruiter"
they are
we saw
bananas are green,
Yes, the
help get a
to
at anchor.
know, and
I
green when gathered.
always
will ripen in the
when they
storehouses
They reach
the United States.
No,
it is
down
not a waste to cut
tlie
and the
for they die after bearing their fruit,
smaller
Some
stalks
of
these
about
them
stalks,
you
will see,
bunch and some have two or the bunches look with the
"'
stalks,
soon
have
yield.
but one
How
three.
odd
fingers " all point-
ing upward
The banana ping fruit.
about
leaves which the
the
It bruises
ties are lost
on
bunches
are
men to
are wrap-
protect
the
very easily and great quantithis
account.
always wrapped, however.
They
are
not
A BUNCH OF BANANAS
When
the
fruit
carefully ins^^ected condition,
it
is
ship
and
refused.
are accepted, are
Fig.
;
reaches if
the
receives for
a launch.
vessel,
it
is
not in just the right
The bunches which
taken into
the
Loading a Small Boat with Bauana.s " Fruiter" in the Harbor.
and packed
151
closely together.
lo
hold of the
be taken to the
The planter
these from ten to thirty-five cents
Just think of
buying eight or nine
dozen of bananas for ten cents
The men
Avill
not stop Avork until the ship
HOW WE ARE
152 loaded.
is
and
it
may
bunches of
from
there
are
fruit
down
hours,
twenty thousand
to
fifteen
fruit.
some parts
In
twenty-four
take
take twice that long, for a ''fruiter"
carry
will
may
It
FED
no
of
America, where
Central
harbors, the
planters
float
The
the streams in canoes.
the
vessels
anchor at some distance from the shore, and the
bananas
They
dories.
the ship by
are
taken out in boats
are
hoisted
means
up
of pulleys,
The thousands
in the hold.
to
tlie
called
deck of
and then packed of
bunches which
are bruised in handling are thrown into the sea.
While the northern ports get most supply of bananas coast
Pacific
Orleans
into
St.
''fruiters"
trains,
Los Angeles, San
Banana
West
from Central
unload
Francisco, and
Chicago,
Indies, the
at
which carry the
trains also run
Louis,
the
states are supplied
The
Auierica.
from
from
and other
of their
New
fruit to
other places.
New
Orleans to
parts of
the
country.
The lators,
fruit
ships
have great pipes or venti-
which carry the
cool, fresh air
from the
A BUNCH OF BANANAS sea
down
Sometimes when they
into the hold.
reach port
it
is
so cold that the
bananas can-
Wagons
not be taken out for a few days. loaded with the fruit is
yellow.
I
—A
When he often
it
am
sure
and
it
gradually turns
you have seen loads
incloses
material of which
each
it.
bunch
gunny sacks
light, circular
wood, over
of the
streets.
the wholesale merchant
then puts a
are
" Fruiter " taking a Cargo of Bananas.
green fruit on the
of
at the wharves,
taken to warehouses where
Fig. 53.
153
This,
frame,
you
sells
in
the fruit,
the
rough
are made,
made
and
of strips
see, protects
the
HOW WE ARE FED
154
bananas. of
The grocer
takes hold
without danger of mashing the
the frame
fruit, lifts
man
or fruit
the bunch, and hangs
The frame and sacking
are then removed.
Bananas grow in the and Africa and on many
They
Pacific Ocean.
upon a hook.
it
tropical
parts of Asia
of the islands of the
are also raised in Florida,
and they ripen in sheltered places in Southern California.
You have
seen both yellow and red bananas.
The red ones usually bring the higher but they do
not
keep well
price,
and are not so
extensively raised as the yellow ones.
The banana It
is
is
much more
an important
made from
grinding.
food.
nourishing than potatoes or
even good, white bread. be
article of
A
flour or
the fruit by drying
it
meal can
and then
HOW DATES GROW Three thousand years before the shepherds followed the star to the
manger
at Bethlehem,
palm was cultivated beside
the beautiful date
the banks of the Euphrates and the Nile rivers.
The date was the bread
of
the
lived in these fertile valleys,
and
portant
article
food
of
people it
an im-
is
northern
in
who
Africa,
Arabia, and Persia to-day.
Look will
see
part of
at a
that it.
map tlie
of northern Africa,
and you
great Sahara covers a large
Here and there across the drifting
sands wind caravan routes, traveled by camels ridden by strangely dressed men. lead
to
beautifid
garden
Here are wells and flowing
in
the
other
trees.
these
groves
out
beside
called
oases.
springs, with little streams
shade of
The
spots
These routes
fig,
date
people
who
the
cooling
palm, and
dwell
waters
upon the desert as the inhabitants 155
within look of an
HOW WE ARE FED
156
might
island
upon
look
the
boundless
sea.
why
they
in
these
Find soDie of these oases and learn are
The
fertile.
who
people
live
The
oases depend upon dates for their living.
dreary journey from is
made
the
procure
to
coast to the interior
quantities of
this
fruit,
which are wanted by the outside world. If
you were
country, you
make
to
a
journey in a desert
woidd find that you could not
carry such articles of food as you would have if
you remained
at
The sunshine
home.
beats
down
fiercely,
apart,
and the patient animals must not be
the
The
overloaded. is
the date.
it
is
A
springs
and wells are
chief article of
mass
is
far
food carried
packed together until
hard that pieces are chopped
off
with
Like the cocoanut palm, the date palm
rises
so
a hatchet
when they
to a great height,
without branches. tiful
feathery
These leaves
Many trees,
of
the
sometimes It
leaves
may
are wanted.
fifty or
sixty feet,
ends in a crown of beau-
which droop downward.
be ten or fifteen feet long.
them stand edgewise.
Unlike most
trunk does not steadily increase in
Fig. 5-i.— Date \\\hu> loadrd witli (Year Buok U.
S.
\i\[n:
Fiuii. lii.>kra, Algeria.
Dei.artmont of Agrkultme, 1900.)
now DATES GROW and you can
.size,
the tree by
In
its
wild
its
159
nothing as to the age of
tell
diameter.
many
state
shoots
These
the base of the tree.
spring from
may grow
as high
as the parent stalk, so that in time a jungle or
thicket
is
The
formed.
which are
flowers,
There are from
clusters.
on a
clusters
tree,
of
fruit.
The blossoms are
in
which produces a
The female
of
grow
twenty of these
six to
each
Inmcli
dates.
clear white,
tree
bears
]3ollinated both
the
by the
wind and by man. There are from ten to in a
bunch.
A
pounds
fifteen
tree will average
of dates
from one hun-
dred to two hundred pounds each year, although trees
have been known to yield six hundred
The
pounds. eight
years
trees yield
old,
when from
and continue
to
four
bear
for
to
a
century.
The
dates, green at
yellowish brown, are,
first,
when
later in the year a ripe,
amber or black
in color.
The moist
trees recjuire a very dry, hot climate, but soil.
Long, long ago,
this
saying was
HOW
160
common among
AVE
ARE FED
the Arabs,
''
The date palm,
the queen of trees, must have her feet in run-
ning water and her head
in the
burning sky."
Although there are lovely date palm
many
the grounds of
them bear
trees
The temperature must
fruit.
on
California homes, few of aver-
age from eighty to ninety degrees for a considerable time in the
What
it.
is
the average
in your locality
in order to
summer temperature
tree
is frost-bitten, it
and soon puts out a new growth crown of the date palm be
When
the
mature
?
an ordinary
If
summer,
Moors
;
recovers
but
if
the
frozen, the tree dies.
went to
Spain,
in
the
eleventh century, they introduced this valuable tree
which the mission fathers several hundred
years later brought to Mexico and to Southern California.
How palm
would you
tree
?
like to try to climb a date
Although
they look so smooth
and are without branches, the natives
of
the
desert climb
them without any help whatever.
The trunk
always somewhat rough, and this
makes
it
is
possible to ascend them.
Fig. 55.
— Date
Palm
Trees.
HOW DATES GROW Not
all
of the dates in a
so they are
163
bunch ripen at once,
usually picked by
hand and only
the ripe ones selected.
Sometimes, however, the
bunches are cut
Some
much
This sap
They
saved.
bags
contain
be
is
off
so
they can be
before
called date honey,
are sent to the coast
boxes
or to
drain
to
it
shipped.
are
dates
sap that the bunches must be hung up
allow
to
off.
sold
called
towns
AVhere
frails.
small
in
and
quantities,
is
in
dates
they are
repacked in the small boxes such as you have seen.
You know is
that dates are very sweet, and
no wonder that they
from
fifty-five to sixty
The
liquor
The mats
are, for they contain
per cent of sugar.
trees are often tapped,
flows out
is
called
made
and the sap which
are
leaves of the tree are
also
takes the place of coffee. baskets
are
made from
made
from the stones a drink
;
Vinegar and a
into sugar.
arrack
it
into bags is
From
it.
and
made which
the leafstalks
made, while the trunk furnishes
material for houses and for fences. If
the dates could speak, they could
tell
us
HOW WE ARE FED
164
many
wonderful
river boats
which come
stories of the far East, of the
on the Nile, of the drifting sands so close
to the
river's banks,
of
the caravans creeping over the desert toward the green oases and then fading out of
bearing
where
it
loads is
of
this
food
not produced.
.
to
the
sight,
countries
THE ORANGE GROVES OF SOUTHERN CALIFORNIA Pasadena, California, Jan.
Dear Friend Will and
receive your letter,
was very glad
I
:
you described the raising
my
told
me
and
show the
to
man where
Just
pictures.
the I
she class
I
know.
good?
window
I
have not seen
ice as
glass since
there
is
now,
we came
to Cali-
by the iceman.
a beautiful covering of snow
on the mountains a few miles north and of town.
I
asked our grocery-
except that delivered
now
letter,
geography
are having cold weather
as
fornia,
in
When
before.
them came from Wareham.
Is the skating
thick
it
glad that
he gets his cranberries, and found
that some of
You
read
to
it
about getting the
teacher
asked
am
cranberries, for I
of
know much about
I
to
know
miicli surprised to
that you are living on a farm.
did not
1902.
4,
Just think of picking roses and 165
east
call as
HOW WE ARE FED
166
snow
with
sight
plain
in
more than a day
remains
The snow never
!
or
two on these
mountains.
Soon
we
after
came
Pasadena, father
to
bought an orange grove of twentj-five
We
are picking the fruit now.
work
People began
w^ll continue all winter.
Orange
are planted about twenty feet
trees
apple
but the groves do not look as
apart,
orchards do in the East, for no grass to
and the
oranges several wrecks ago,
pick
to
acres.
grow
The
is
allowed
them.
in
best orange section
is
east of here, near
Redlands and Riverside, but some good raised near
Pasadena
fruit
is
also.
Father keeps our trees pruned down rather low, so that
it
is
would be
than
it
very
tall.
Orange raising one case.
tain
way
— the
easier
pick
the
oranges
if
they were allowed to grow
is
like cranberry
growing
in
land must be irrigated in each
Here the water streams
to
is
and from
piped from the mountunnels.
We
form
basins about ten feet square around each tree
THE ORANGE GROVES OF CALIFORNIA and
fill
mg
is
is
Most
them with water.
167
of our irrigat-
done during the summer, as the winter
our rainy season.
You would not
Our average
very rainy time.
call it a
about twenty
is
inches for the whole year.
The
our grove have been set out
in
trees
about six years, and they are
Orange
now.
little
they
trees begin to bear wdien
are four years old; so,
a
bearing nicely
you
see,
we have
to wait
longer for a crop than you do for a crop
of cranberries.
It costs a
orange grove.
Trees
start
an
from one dollar
to
good deal to
cost
one and one-half dollars each at the nurseries.
A
few years ago they sold for twenty cents each. I
wish that you could see the trees when
they are hi
full
blossom, and
also
are loaded with the golden fruit. to put
but I
when they I
am
going
some orange blossoms into the envelope,
am
afraid they will not reach
good condition.
you can smell
They
their
you
in very
are very fragrant, and
perfume some distance from
a tree in blossom.
To-day we picked about boxes of oranges.
We
tw^o
hundred and
fifty
always speak of jncMng
HOW WE ARE
168
FED
the in, although they are not
You
see,
if
they were picked
picked, but cut.
off,
the part where
the stein pulled off would soon begin to decay.
We while of
take a
wagon
load of
father
drives
slowly between the rows
trees, I
throw them
Fig. 5G.
Each picker shoulder,
he
drops
carries a fast as
into
on to the wagon. for picking,
the
sack slung over one
he cuts sack.
off
The
an orange, sacks
are
boxes, and these are loaded
emptied into the
box
off.
— Picking Oranges in California.
and as it
boxes, and,
fruit
Father pays
five
and a good picker
about forty boxes in a day.
cents a
will gather
THE ORANGE GROVES OF CALIFORNIA
We panies.
These companies pack
At
fruit.
placed
most of our oranges to
sell
in
tubs
Fig. 57.
and
and
ship
comthe
the packing houses the oranges are
small brushes.
work
fruit
169
water and
of
Many women,
and boys
girls,
— Grading and Packing C)range8. The washing
at this.
scrubbed with
is
to take off dirt,
also scale.
After the oranges are washed, they are placed in a sort of trough
near the tub. the
(jrader.
which
They This
is
roll
a
is
higliest at the
down
this
machine
so
end
trough to arranged
that the oranges pass through different openings according to their size, and
come out
sorted.
HOW WE ARE FED
ITO
In the warehouse close by they are wrapped
Chinamen often do
and packed.
Each orange
is
paper, which
stamped upon
A
a box.
grade
fill
wrapped
certain
It is
work.
in a separate piece of
has the brand it.
this
the
of
company
then packed firmly in
number
of oranges of each
a box, ninety-six of the largest grade,
and about two hundred of the smallest.
which are too small,
Those
as well as the imperfect
These are called
oranges, are rejected.
culls.
Sometimes these are sold for a low price, and thrown
sometimes they are
away by wagon
loads.
After the boxes
are
in special fruit cars
Chicago,
New
Yes, the fruit
filled,
to
St.
York, Boston, and other
Weather Bureau
growers.
they are placed
and hurried
is
Louis, cities.
of great help to
Of course we have very
little
winter here, but oranges will not endure nuich
The mercury
cold.
falls
below the freezing
point but a few times each season.
Year's
Day
degrees. for the
I
the temperature here
was
On New fifty-eight
looked up the Boston temperature
same day and found that
it
was only
THE ORANGE GROVES OF CALIFORNIA above
four degrees
When
zero.
the
171
Bureau
predicts a sharp freeze, the farmers build small fires in their
orchards, or turn on a good deal
The
of water.
The people
flame.
are
built
in
They make a smudge
baskets.
weather
the
fires
small
instead of
in the raisin districts
pretty
reports
wire
closely,
a
watch
for
rain
injures the drying grapes.
Growers have
to spray or
fumigate the trees
to destroy the scale that I spoke of
great
and
enemy
to
wash
is
a
of the orange, to kill the insects, oft'
This
dirt.
by putting a great piece forming a
which
sort of tent It
would eat the
scale
canvas over the
tree,
which prevents the fumes
and
so they
from the East.
deal of good, but
sometimes done
was found that the ladybugs
from escaping.
into California
of
is
still
were brought
They do a great
we have
to
spray the
trees.
Orange the
trees
lings.
By
trees are
raised
from the
and
produced in this way are called seedbudding, a fruit
much
better than the
oranges grown on the seedling tree produced.
seed,
There were
five
acres of
has been seedlings
HOW WE ARE FED
172 in our grove,
and father budded the
trees.
He
cut off the limbs rather close to the trunk of
the
Then he
tree.
trees into cuts
left
from
buds
made through
end of each limb
wound
slipped
on the
navel
the bark in the
He
tree.
then
cord tightly about the limb and put on
some wax.
After a time a
new growth
out where these buds were placed.
branches will bear
much improved
AYe have a very
fine variety of
Washington Navels.
started
These new
fruit.
oranges called
Trees of this variety were
obtained by our government from Brazil.
Two
were brought to Riverside, a
town
of
these
about seventy-five miles east of Pasadena, and planted on a ranch belonging to a Mr. Tibbitts.
They did riety in
these still
well,
all
of the trees of this va-
Southern California were obtained from
two through budding.
living,
of them.
called
and
and
These trees are
you a picture
I will send
It stands at the
head of a
of one
fine drive
Magnolia Avenue.
California
and Florida are the two important
orange-growing states of our country. says the industry
is
much
Father
older in Florida than
{
THE ORANGE GROVES OF CALIFORNIA our state.
in
fruit to
Florida growers
173
can ship their
market much cheaper than we can.
It
costs us ninety cents for each box.
Mexico,
the
West
Indies,
France, and Spain are also
southern
Italy,
orange producers.
These countries have the advantage of cheap labor, father says. I
wish that you could
have
fine times, I
The next time some
am
visit
us.
We
would
sure.
I write I will
tell
you about
of the other fruits raised in California.
Your
sincere friend,
Frank.
A
A VINEYARD
VISIT TO
Pasadena, California, Oct.
Dear friend Will went
to Fresno,
which
Last
:
is
1902.
1,
week
father
about three hmidred
northwest of here, in the San Joaquin
miles
me
valley.
He
some
the great vineyards and raisin-packing
of
took
with him, and
we
visited
establishments near and in that city. Raisins there are there fog,
are simply dried
many
are few
countries
where
its
Although
where grapes grow,
raisins are
and rain injure the
Joaquin valley, with
grapes.
fruit, so
Dew,
made.
that the San
dry, hot atmosphere,
is
well adapted to this industry.
There are a great many different kinds grapes
but only the
making muscats.
long
The
raisins. If the
enough,
green variety raisin
grapes
they
are
become
is
used in
grapes are left
of
called
on the vines
raisins.
I
have
picked some pretty good raisins from the vines. 174
A VISIT TO A A^NEYARD
175
Of course by being spread out, they dry quicker
and more evenly.
The sugar that you is
find
not put there by the
grapes.
It
on and in the people
comes from the juice
raisins
who dry
the
of the grape.
Grapevines grow from both roots and cuttings.
Of course cuttings
Often they
may
think that
it
are
the
cheaper.
Many
be had for the asking. better to set out
is
rooted vines
than cuttings.
They
are planted in rows from six feet apart
to twelve or fifteen feet.
the young vines the
fall,
when
checked by
will
the
frost,
During the
grow
flow of
several
the
first
year
feet.
In
sap has
the vines are pruned.
A
been vine-
yard in California looks quite different from one in the East.
During the winter
many rows
stumps several inches
of
and one or two
feet high.
it is
simply so
in thickness
During the summer
the branches grow from these stumps and pro-
duce their beautiful clusters of grapes, only to be cut off in the
fall
The trimmings
or winter.
are generally burned in the
vineyard at the same time that they are cut
off.
HOW WE ARE FED
176
A
sort of furnace
made
of sheet iron
fastened
is
between two wheels and drawn by horses up
A man
and down between the rows. the cuttings into
it,
and they burn as
pitches
moves
it
along.
summer men go through
In the early
the
vineyards sprinkling a coating of sulphur on
This
the vines.
damages the
fruit
During the
it
to prevent
very much.
last half
of
August and
tember the grapes are picked. continues
harvest
grapes had
been
mildew, which
Sep-
Sometimes the
Most
into October.
we
gathered when
the
of
visited
the vineyards.
When sugar,
the juice of the grapes
is
The grower
they are ready to pick.
generally
tells
the condition
the fruit, although
color
of
ments
for determining the
by the there
amount
one fourth
taste
are
and
instru-
of sugar.
Like oranges, grapes are cut from the vines
and not picked.
We
saw great companies
Chinamen going through off
the beautiful clusters.
shallow,
wooden trays
of
the vineyards cutting
These they placed on
to dry.
In a week or
A VISIT TO A VINEYARD two,
when
the upper side
of
the
179 clusters
pretty well dried, the grapes are turned.
saw the workmen place an empty down, over the
filled
one.
is
We
tray, upside
Then, holding the
two together, they turned them
over,
and the
HOW WE ARE FED
180
As a
rule the grape season
is
over before the
rains begin.
When
the grapes are taken
from the
trays,
they are placed in boxes holding about one
hundred pounds each.
Fig. go.
boxes.
These are called
sioeat
— A Vineyard after being Pruned.
Here the
of the moisture
driest
grapes
absorb
soine
from the others, and the mass
becomes more uniform. After the drying process has been the stems are rather
brittle.
finished,
To make them
A and
softer
VISIT TO A
181
easier to handle, the grapes are next
room and
placed in a cool
After
VINEYARD
some
visiting
left there
the
of
for a time.
we
vineyards,
drove to one of the great packing establish-
ments
These packing houses are
in Fresno.
nearly
always
the
in
cities
and towns, be-
The
cause there help can be easily obtained.
we
packing house that
hundred people, mostly
The
raisins
are
metal frames the are called forvis,
girls
first
size of
employs four
visited
and women.
placed
on wooden or
a raisin box.
and the packers are paid
cording to the number of forms these are
These
filled.
ac-
When
the raisins are carefully trans-
filled,
ferred to the boxes.
A
box of
raisins
weighs twenty pounds, but
there are half boxes and quarter boxes put also.
A
paper
is
placed on the bottom of each
box, and over the raisins another
top of this there
name
up
is
of the packer
is j)laced.
On
a fancy paper on which the is
stamped.
In most establishments there are three grades of
raisins,
Imperial Clusters, London Layers,
and the loose and imperfect stems.
HOW WE ARE FED
182
Sometimes a second crop a
little later
of grapes
is
gathered
Of course these do not
in the fall.
dry so well because the days are shorter,
On
and rains sometimes occur.
cooler,
it
is
this
account they are dipped in lye and then rinsed
The
in water.
juice evaporates
lye cracks the skin,
more quickly. There
Valencia raisins.
market
them
for these,
commonly now
so
We
so that
is
and
These are called not a very good
people
do not dip
as they used to.
saw the machine where the
raisins are
They pass from a hopper
stemmed.
so the
into
inner one revolves within the other.
way They
the
raisins
are
then
a
The
space between two woven-wire cylinders.
In this
are
broken from the stems.
run
through a fanning mill
which cleans them, and they are
finally
graded
by passing through screens having openings
of
different sizes.
Most
of the seedless
raisins are
made from
but
there
are
machines
removing the seeds
from
the
grapes
seedless
grapes,
for
which
contain them.
The superintendent
of the packing house said
A that nearly
VISIT TO
A VINEYARD
of the raisins that
all
183
we import
come from Spain, and that they are exported chiefly
from the
city of
The pm'ple and other to the wineries
and
sold
Malaga. ivine
grapes are taken
by the
ton, to be
made
into wine.
There are like to write
many
other things that I should
about, but
my
letter
is
a pretty
long one now, so I will close.
Your loving
friend.
Frank.
NUTTING Have you ever gone into the woods on a beautiful autumn day ? The bright, warm sunshine floods the earth where the trees are far
apart and
sifts
down through
the branches.
nature seems to invite you to a tree
and dream.
Rip Van Winkle
How
It fell
lie
All
down under
was on such a day that into his long sleep.
pretty the trees look in their fall suits
of yellow, crimson, red,
rustling
is
made
and brown
!
What
a
as your feet tread the carpet
of leaves
The
breezes
among
pass
the branches
and
whisper a message to the bright-colored leaves.
They understand and and
By
in
obey.
Singly, in groups,
showers, they silently float downward.
night and by day they
fall,
but soon this
carpet will be changed for one of white. Listen that
are
!
The
leaves are not the only things
falling.
You 184
can
hear
the
thump,
NUTTING
185
tliump of nuts as they drop from their
lofty
perches in the wahiut and hickory-nut trees.
down
Sit
quietly on that log and
With
busy nut gatherers.
soon see the
you
will
their
curled over their backs, they race up and
tails
down
the trees, or spring from branch to branch,
carrying their precious burdens to their homes in the hollows of trunk or
up
straight,
liolding
and turning it.
Now
one
sits
a nut between his paws,
slowly as he cracks and
eats
he sees you, he wliisks out of sight, or
If
scolds
it
linil).
you from a
safe
place
far
above
the
ground.
When
the winter winds are whistlino; throuo^h
the leafless trees, and snows are drifting over the ground, these
little
nut gatherers feast to
their hearts' content.
The
squirrels do not gather all of the nutSo
Children
When
grown
and
there
are
not
people
enough
ground, the
men and boys
shake them
off.
enjoy nuts
nutting.
on
the
climb the trees to
Then everybody hunts among
the leaves for the treasures.
Some
of the
most important nuts are walnuts,
HOW WE ARE FED
186
hickory
hazelnuts,
nuts,
chestnuts,
and peanuts.
Brazil nuts, pecans,
Many
ahnonds,
of the hickory nuts fall out of
coverings bright and clean.
their
Walnuts generally
have to be shucked, and the juice stains the
hands almost black.
As hazelnuts grow on bushes, they can be
They usually drop out
easily picked.
of their
burs after there have been a few frosts.
Many in
nuts
gathered in the woods, but
are
some places the
trees are cultivated just as
fruit trees are.
We
usually eat nuts between meals, or as a
dessert.
They
are not simply dainties, but are
very valuable articles of food. tries the
In some coun-
poor people depend upon them for food.
In almost any city of our country are to be
found the nuts that I have mentioned, with perhaps several other kinds.
from different
from I
Brazil,
am
sure
states,
These have come
some from Canada, some
and some from Spain.
you
will enjoy gathering nuts of
different kinds, so let us set out
expedition.
on a nutting
A WALNUT VACATION How for
would you
two weeks,
like to
so that
Every year many
have your school
close
you could gather walnuts
of the boys
and
girls of
?
South-
ern California are given a vacatiou just for this purpose.
It
and occurs
^called the '^walnut
is
in the
month
vacation,"
of October.
These children do not take their baskets and go
play, Avatch the squirrels,
autumn trees
They gather
leaves.
California there are
for
You
Walnut are,
from the
nuts
for in Southern
many walnut
see the vacation
work instead
trees
and gather beautiful
which then- parents own,
groves.
romp and
the woods where they can
off to
ranches or
means a vacation
of for play.
trees are set out in
rows just as apple
but their roots and branches extend
to such a distance
from the trunks that they
need to be about twice as far apart.
The walnut
harvest, which begins about the 187
HOW WE ARE FED
188 first of
boys,
October,
and
girls
Men, women,
a busy time.
is
may
be seen in the groves, shak-
ing the nuts from the trees, picking
them
up,
and putting them into sacks.
Fig. 61.
—A Walnut Grove.
The men shake the
trees,
shower of nuts to the earth. the branches
A
single
hundred
now
tree
unless you
has been
2:)0unds of
and there
is
a
Do
not go under
want
to be pelted.
known
to yield three
nuts in a season.
A WALNUT VACATION
When
the trees have been given a good shak-
ing, there
branches.
limbs
189
are
still
some nuts clinging
the
to
These are obtained by shaking the
by
separately,
means
of long poles,
the ends of which wire hooks are fastened.
to
As
the nuts do not ripen at the same time,
all of
the trees are sometimes gone over two or three times.
Now
the boys, girls, and
to
work
and baskets and emptying them
pails
filling
women go
into sacks, for they can do this
work
as well as
men. Usually the nuts drop out of their covering or
when they
shuck
strike the
ground
do not, the shuck must be removed. the covering
is
cut
off.
If
;
but
if
they
Sometimes
you handle the nuts
with your bare hands, they will almost black, and you will have to
be
stained
let
the color
The days are bright and warm, and
this sort
wear
oft*.
of nutting
down. tion
is
becomes rather tiresome before sun-
The work must be done and the vacanot a very long
part cheerfully.
one, so each does his
HOW WE ARE FED
190
When
the nuts have been gathered, they are
taken to the shed or place where they are to be washed.
Here they are poured
into
wire cylinder which revolves in
^"^
with Mied 5ind
Fig. 62.
The
by a horse round,
— Washing,
and grades the
water.
and
a
tank
machine
walking it
a large
both
is
round washes
Drying, and Sack
nuts.
The smaller ones pass
through the meshes in the wire and are called second grade.
The
larger ones
are
known
as
first grade.
When
the walnuts
come out
of the washer,
they are spread out on shallow, wooden trays to dry.
Sometimes several thousand trays may be
A WALNUT VACATION They
seen on one ranch.
191
are loaded on to a
small car and pushed to the part of the field
where they are wanted. If there
is
no foggy or cloudy w^eather, they
will
dry hi about
may
take ten.
five
days, but
if
there
is, it
After the nuts are thoroughly dried, the trays are jDlaced
This is
on the car and pushed to the
a large box
is
made
bleacher.
of tarred paper.
It
placed over the trays, and a quantity of sul-
phur
is
burned in
This
it.
the shells, for they
sell
they are bleached.
is
simply to whiten
for a higher price
when
Sometimes the nuts are
whitened by dipping them into a liquid preparation.
The nuts to
are
now
sacked and marked, ready
Soon after the boys and
ship.
girls
have
finished their " walnut vacation," the nuts are
on their way to the eastern part of the United States.
Most
of the walnuts raised in California
Some have such
soft sliells.
thin shells that
they are called " paper shells." that
grow
in
the woods
of
have
The walnuts
Indiana,
Illinois^
192
and other
HOW WE AKE FED states
have hard
shells.
They
are
dark in color and are called hlack
ivahiuts.
The
trees are quite valuable, as the
wood
used
in
making
furniture.
is
CHESTNUTS Let
ITS
go on a cliestnutting expedition to
the southern part of the
many
nuts in
We
France.
of
can gather
the states of
our
own
country, but the trip to a strange land will be
enjoyed by
all.
The chestnut
trees,
many
their branches
old,
spread
The
nuts, as
you
of to
two nuts
When
great
see, are inclosed in
coat which covers the shell. ally
which are very distances.
a hur or
There are
srener-
in eacli bur.
you eat chestnuts, you eat them as a
sort of dainty, not as a regular article of food.
This the
is
not the
boy who
sacks.
In
case
the
home
helping his father
is
his
in
of
Jean,
fill
those
home, as in many homes in
southern Europe,
the
nuts
form one of
the
chief articles of daily food.'
In the winter Jean
sells
the freshly roasted
nuts on a street corner in the city of Lyons. 193
HOW WE ARE FED
194
He
many
gets a good
workmen and poor them
for their
pennies each noon from
people
generally,
He
midday meal.
sells
who
use
ten nuts
for a penny.
This
is
not the only
way
Jean's mother boils
eaten.
in
which they are
them with
and mashes them as we do potatoes.
celery
The nuts
are also ground into a flour from which bread is
They
made.
are often used in the dressing
for fowls.
Confectioners use
many
chest-
two hundred persons are employed
as
in preparing
The nuts clear water,
them. are
first peeled,
and then boiled
in
which removes the thin coating
They
next the kernel. sirup flavored with
are then
Mexican
placed in
vanilla, in
they remain for about three days. ing,
of
In Lyons there are establishments where
nuts.
as
great quantities
a
which
After drain-
they are coated with vanilla or chocolate
and packed they are pound.
in attractive boxes.
worth
forty-five
or
In this form fifty
cents
a
A BAG OF PEANUTS summer Harry's
Last
them on a lived in
Harry has always
visit to Virginia.
New York
City,
him with
and the country
life
South was very interesting to him.
of the
They
who
visited friends
jjlantation^ as the
A
parents took
farms
live
on a beautiful
South are
in the
called.
driveway lined with grand old trees leads
through the retired
manor
whose
house,
completely circle
wide
to
the
verandas
round.
it
Beyond the house
up
lawn
flower-studded
are the stables
where work
horses, driving horses,
and saddle horses are kept
and beyond these
the pretty
standing on
winds
its
is
the bank
way through
The morning Bert asked him
after if
boathouse,
a small
river that
the plantation.
Harry
arrived, his friend
he w^ould like to go across
the river to see the
Now
of
little
men
harvest peanuts.
whenever Harry had wanted peanuts, 195
HOW WE ARE FED
196
he had always gone to a stand and bought
He had
a sack.
never thought about where
He had
they came from.
heard of shakmg
nuts from trees, so he supposed that they were
going to the woods.
He was
therefore
took him to a
much
surprised
the river
field across
when Bert where men
were plowing vines from the ground. "
Do
grow
peanuts
ground
the
in
?
"
he
asked. "
Why,
of course they do,"
" I thought that nuts
answered Bert.
grew on
trees,"
said
Harry. " Father says that the peanut
be
up one
themselves
When the
roots
says they should
ground nuts or ground jyeasT
called
pulled
He
"
nut," replied his friend.
not a real
is
of the vines,
down under
the
small
of
the
plant
Harry saw a number
of
and the boys threw
a tree to examine
clods
He
of
had
soil
clinging
been
it.
to
removed,
pods which he recog-
nized as peanuts.
Opening one kernels.
of the pods, Bert took out the
A BAG OF PEANUTS " These," said are planted
" are the seeds,
lie,
much
197
and they
as other seeds are.
" Before they are planted the shell
reuioved, but
we have
must be
to be careful not to break
the thin skin that covers the kernel.
If
that
be broken, the seed will not grow. "
The kernels
apart, in feet
rows that
about
planted
are
are, as
you
see,
one foot
about three
Sometimes they are planted by
apart.
hand and sometimes by machinery." " I wonder
country around
"No,
if
peanuts
New
are
in
the
York," said Harry. Bert, "for they
I think not," replied
are very easily killed
raised
by
Great quantities
frost.
are raised in North Carolina
and
in Tennessee.
Father says that the negroes of western Africa raised
them
in the
a
long, long before they were
United States.
very
He
known
says that they are
important article of
that whole villages take part
food there, and in
the planting
and harvesting. " After the vines blossom," continued Bert,
"a very
strange thing happens."
"What
is
it?" asked Harry.
HOW WE ARE FED
198
"
The
downward and push
flower stalks bend
themselves right into the the pods develop.
If
soil,
and on these
the stalks do not enter
the earth within a few hours after the flowers
they die."
fall,
Harry now watched the plowing.
The plows
were drawn up and down the rows and ran under the vines,
directly
the
soil.
lifting
them out
of
After they had been plowed out about
two hours, men took them upon pitchforks and piled
them
piles
were covered with corn fodder, and asked
why
this was.
up.
keep out the "
Harry noticed that some Bert told him that
was
to
rain.
What happens
have been piled up "
it
of the
They remain
to the nuts after the vines ?
" said Harry.
in the piles fifteen or twenty
days, and are then spread out on the ground or
hauled to the
picked are
off,"
picked
chinery.
have an
barn,
where the
answered Bert.
nuts
are
" Sometimes they
by hand and sometimes by maLet us go to the lower
earlier variety there,
being picked now."
field
;
we
and the nuts are
A BAG OF PEANUTS They found men, women, and
199 children pick-
them
ing the pods one by one and dropping
These were emptied into sacks.
into baskets.
Harry
tried to
prised to find it
one of these, and was sur-
lift it
Bert told him that
so heavy.
weighed about one hundred pounds. ''
Do you burn
picked ••
We
?
"
the vines after the nuts are
asked Harry.
No," said Bert, " they are fed to the call
cattle.
the vines peanut hay''
Bert explained that his father sold the sacks of nuts to the factory,
and
where they were cleaned
sorted.
The next day the boys went
to
town and
visited the peanut factory.
The nuts were
first
which removed the
put through a machine
They were then
dirt.
ished and sorted into four grades.
grade
is
The poorest
used in making peanut candy.
nuts were
pol-
The
then sacked, and were ready to be
shipped to the North.
Harry learned that an nuts which
is
oil
used as olive
that peanut butter
is
oil
is
is
made from used,
and
produced from them.
the also
He
200
found that
HOW WE ARE FED many men were employed on
tations all tlirougli Virginia
and other
plan-
states of
the South, in raising the peanuts that are sold
on the streets of every city and town in our country.
ASSORTED NUTS After
the
dinner had
Thanksgiving
and the children
eaten, the nuts were passed,
asked Uncle John to
been
them something about
tell
a few of them.
"All
right,"
said
"You
he.
ones that you want to
know
pick
out the
about."
Frank handed him an almond. " This
nut," said
sunny Spain. Mediterranean.
It
Uncle John, " came from
grew not
Almonds
far
from the blue
are raised
parts of southern Europe and in" the
part of Africa.
Ages ago they grew
in
most
northern
in the
Holy
Land, and are mentioned in the Bible." " try
Do almonds grow ?
in
any part
of our coun-
" asked Helen.
"I think they grow
in
California,"
said
Frank. " are
You are right," said Uncle John. " There many almond orchards in the southern part
of tlie state. 201
HOW WE ARE FED
202
"
An almond
tree in full
bloom
The blossoms are white,
sight.
is
a beautiful
tinted
with
pink, and as they appear before the leaves do, there
is
nothing to hide them."
ElG.
6.:
Almond Trees
in Full
Bloom.
"Does the nut have a covering?"
inquired
Mary. " Yes,"
nut
is
replied
ripe,
the shuck
sometimes the nuts
"When
Uncle
people
fall
have
John.
opens
" ^Yhen
the
gradually, and
out.
large
orchards,
they
ASSORTED NUTS
203
spread pieces of canvas under the trees and then
shake them or beat thein by means of long poles. " are
The nuts that do not
fall
out of the shucks
obtamed by opening the shuck with a
The nuts are then
dried,
knife.
and are ready
for
market."
As soon
John had
as Uncle
handed hun a hazelnut.
finished,
^'Please
tell
Mary about
this one," said she.
"
I
have often gone hazel nutting when
They
high and very slender.
made
of
them, and
I
was
" Hazelnuts grow on
a boy," said her uncle.
bushes in thickets.
I
are six or eight feet
Baskets are sometimes
have often used them for
arrows. " Sometimes the nuts
times
m groups of two
grow
and some-
singly,
or three.
A
bur covers
the nut, which sticks very closely until
Then the nuts
it is ripe.
often fall out.
" x\fter I had gathered the hazelnuts, I used to spread
them out on the
roof of the
wood house
to dry."
"Nuts that look filberts," said
Helen.
just
like these
are
called
HOW WE ARE FED
204
"Filberts are cultivated hazelnuts,"
Uncle John
;
" they are
replied
larger than the
wild
ones."
know how
" I would like to said
Helen, handing
her
this
uncle
nut grows,"
nut
a black
shaped like a triangular prism. " This," said Uncle John, "
and
is
Brazil
" It
came from
Brazil,
Do you know where
called a Brazil nut. " is ?
is
in
the northeastern part of
South
America," replied Helen. " it
The great Amazon River
is
and
in Brazil,
flows through tropical forests," said Mary.
"
Much
of our coffee
comes from Brazil," said
John
told
Frank.
Uncle
Brazil nuts Brazil
then
children
the
that
come from the northern part
and from the Orinoco
Helen asked
if
of
valley.
they grow as walnuts and
hickory nuts do.
"No," answered her side of a great case
or shell.
eighteen to twenty-five
"they grow
uncle,
in-
There are from
in one
nearly as large as a man's head."
shell,
which
is
ASSORTED NUTS "
How
205
are the nuts got out of the shells
?
asked Mary. "
When
they
fall,
men
break them open and " Most
take out the nuts/' replied Uncle John. of
them
of Para
States
are sent
down
the
Amazon
and from there shipped
to the city
to the United
and other countries."
None situated,
of so
the
children
they
look at the atlas.
all
knew where Para
went
to
the
library to
After they had located
Uncle John told them of his
is
visit to
it,
the city
and of the wonderful things which he saw on a steamboat trip up the
Amazon
River.
A STRANGE CONVERSATION One evening some time,
I
way,
went
quiet,
had been reading
I
for
to the kitchen to get a drink
That part
of water.
and
after
and as
of the house
was dark
I stepped through the door-
heard low, musical voices, apparently in
I
was very much
the pantry.
I
may
and
be
sure,
I
surprised,
kept perfectly
still,
you and
listened.
" Yes," said a voice, which hear,
''
am
I
and sometimes I
think of " Tell
a long w^ay from
makes me
it
us about
Peiyper,
We
home
indeed,
quite lonely
your home, and
low
" Well," began the
and
could barely
when
it."
lived," said another
is
I
sisters
With I
how you
voice.
first
speaker, "
my name
twenty-five or thirty brothers
grew
in
a cluster on a vine.
were but a small part of the family, for
there were similar
clusters 206
all
over our vine.
A STRANGE CONVERSATION
We
207
were about as large as peas, and grew some-
what
after the fashion of currants.
" All about were other vines to which friends
and
Pepper vines are
were attached.
relatives
always anxious to get to the top, and so some of these vines climbed
and some twined
trees
themselves about poles, which the ground
this
for
purpose.
three or four years old
men had
set
in
Our vine was
when we appeared on
it."
"
How
long did you live on the vine?" asked
a voice that I had not heard before. "
" Only a few months," replied Pepper. see,
we had
berries.
make room
to
Two
sets
You
for another set
of
appear each year for twenty
years or more.
" Under the influence of the tropical sunshine
and the warm
and we were
as
birds about us. red.
happy as
the' butterflies
By and by we began
day,
and
to turn
All of this time a hull or coat was forming
on the outside of our " Before
came
we grew day by
rains
bodies.
we became
to the field, and,
entirely red,
workmen
by rubbing us between
HOW WE ARE FED
208
hands, separated us from the stems to
their
which we lovingly clung. "After
many
having
been
upon a mat
others, placed
mats were
all
picked,
about
covered with
we were
After being thoroughly dried
berries.
These
to dry.
each
us,
with
was,
I
put into a mill and ground, and I became what I
am
now, Black FejppevT
"Are some
one.
" Oh,
yes,"
my
" there
Pepper,
said
made
friends were
They were soaked
in
into
Some
White Pepper.
limewater for about two
weeks, and
this, of course,
their hulls
which had always
This
Wliite
is
and Bed, or Cayenne Pepper.
Pep2^e7\ of
pepper?" asked
there other kinds of
softened and wrinkled
was bad enough, but
fitted it
so
nicely.
was not the
worst." "
What happened
'^
They were then," continued Pepper, "
next
?
" said several voices.
trod-
den under the bare feet of dark-skinned men,
and
this
rubbed
their
off
hulls
we had been. member of our
After this they were ground as " Cayenne Pepper
is
not a
completely.
A STRANGE CONVERSATION family at I
all,
its
genealogy, and
name from
I find that
the city of Cayenne,
it
received
in
French Guiana, near which
its
same name.
altliougli it lias the
have looked up
209
it
grows.
It
in
is
the form of bell-shaped pods, and grows on low,
bushy plants instead of vines. "
The pods
ripe.
are green at
No doubt you have
first,
but red when
seen strings of them
hanging in the grocery store Avhen you were on the shelves.
sometimes
People
use
the
pods as they are, but usually they are dried, ground, mixed with yeast, and baked into cakes like
When
crackers.
ground. Red, or Cayenne Pepper, It
is
put up in
" Pepper
luxury,"
little
used
the
to
cakes
these
be
regarded
speaker went on.
we as
are.
a great
" Until
eighteenth century the Portuguese handled
most
all of
it.
It
was not uncommon
to be paid with pepper.
If
any
of
are
produced.
is
boxes just as
flat
the al-
for rents
you have
know that when Alaric took Rome he demanded, among other things, read ancient history, you
one thousand pounds of pepper as a ransom. ''
My home
was
in
the
East Indies," said
now WE
210
Pepper,
living
the
West
the
in
story
is
"Very
tell us,"
well,
you care
if
my
something of Yes, do
Mexico,
a very interesting one," said
a voice, " and now,
''
India,
Philippines,
and other tropical countries."
Indies,
"Your tell
FED
but there are members of our fam-
'^
ily
ARl':
it,
I will
life."
said several at once.
will
I
to hear
example of
follow the
our friend Pepper and introduce myself at once. I
am known
as Ginger.
in China, in India,
and
have relatives living
I
in the western part of
came from the West
Africa, but I
Ginger family
is
Indies.
The
not like that of Pepper;
it
has no lofty notions."
Pepper seemed a so
little
inclined to get angry,
Ginger hastened to say
:
" I
mean
that our
vines do not clhnb trees or poles, but run along
the ground.
" less
When
I
I
was a root and not a
was about a year
friends,
fruit.''
old I, with count-
was dug from the ground.
We
were cut from the vines and put into vats of scalding water." " That "
We
was
dreadful,'' said Pepper.
were treated in that way to prevent us
A STRANGE CONVERSATION from
continued
sjjr outing,''
being taken
in
out of the water,
we were
We
thor-
were then
cans and boxes and sold as Black
were
Others
Gbujer.
" After
Ginger.
oughly dried and then ground. put up
211
scraped
being
before
ground, and they were then called Widte Ginger.
We
"
were placed on board a great ship and
finally landed at
New
After remaining
York.
a large store there for some
in
brought to the corner grocery, and so
my way ''
I
am
gradually wasting away, and I shall
home
I
while
now
"
In
my
tropical
seemed to be of no use to anybody,
cook, and
am
found
I
to this shelf.
not last a great while longer.
so I
was
time, I
am
I
my
for frequently
called
seem
services
by the
to be appreciated,
happy."
To be
of
some
real use in this
greatest joy of life,"
world
remarked a strange
is
the
voice.
There was silence for a moment, and then Ginger said
"
May we
not
hear
from
you,
friend?" "
am
Your still
stories
almost
in the land of
make me
my
birth,"
believe that I
was the
reply.
HOW WE ARE FED
212
There was a peculiar voice,
which
little
about the
rattle
I recognized at once as belonging to
Cinnamon. " For several years I
was rocked
and
to
fro
by gentle tropic breezes or lashed about by
From my
storms.
perch I could see beautiful
flowers, bright insects,
my
thicket at
often perched
and even serpents
in the
Birds of brilliant plumage
feet.
My home
upon me.
was on the
island of Ceylon.
" It
is
often said that where there
bark there
is
no
In
bite.
my own
much
is
case that
is
not so."
" I do not understand," said Ginger. "
Why,"
said
Cinnamon, laughing, "
I
am
bark, and I have considerable bite, as those
have tasted " I of a
who
me know.
was taken from one cinnamon
tree.
of the smaller limbs
was
I
larger piece of bark, for
was slipped over us and bundle had been
slipped
we each
stripped from the limbs.
short,
all
formed.
and some were three
A so
rolled
still
on
within a
up when
larger piece until quite a
Some were feet in length.
quite
A STRANGE CONVERSATION "
We
were then gathered into packages and matting was
a sort of this
sewed
form we were shipped to
great
213
Avarehouse
there
about
New
York.
became
I
In
us.
In a
acquainted
with Cinnamon from Java, China, Egypt, and
From
Brazil.
these
friends
I
learned
many
interesting things about different parts of
world, which I
may
the
you some time."
tell
Another voice now took up the conversation. "
We
bark.
I
have heard from a
am
none of
fully developed.
I
these,
was one
a root, and a
fruit,
but a flower not
of the
myriad buds
that decorated a beautiful evergreen tree, on an island in the Indian Ocean.
"
Men
me Clom
call
resemblance to a
body which looks
little
because nail.
like
the
I
bear some
The part
of
my
head of a nail
is
formed by the corolla which did not have a chance to open ''
When
I
fully.
was picked,
from a green to a red with others of
my
I
was
color.
just I
changing
was
placed,
kind, on a large cloth spread
on the ground, and there we dried and hardened.
As we
dried,
we became dark brown
in color.
HOW WE ARE FED
214 "
Our family used
Islands, but
it
are
now found
the
West
live
on the Molucca
has been scattered, and members in tropical
Indies,
Africa, in Brazil, in
and elsewhere."
There was a slight else
to
stir as
though some one
were preparing to speak, but just at that
minute a door slammed, and in an instant
was
still.
I
all
waited for some time, hoping to
hear more of this interesting conversation
;
but
not another word was spoken, so I hurried to the library and wrote
all
that I had heard.
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